Otak Otak (Malay Seafood Mousse in Coconut Leaves)

Otak Otak (Malay Seafood Mousse in Coconut Leaves)


2 people made this

About this recipe: This rich and creamy seafood mousse is usually eaten by itself as a snack or appetizer. It is also delicious smeared on toasted bread.

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 300 g Spanish mackerel
  • 100 g shrimps, peeled and deveined
  • 1 tbsp sugar
  • 1 tsp salt
  • 60 ml water
  • 150 ml thick coconut milk
  • 1 egg, beaten
  • several coconut leaves, cut into 20 cm lengths
  • stapler
  • Ground ingredients
  • 8 dried chillies, soaked in water and deseeded
  • 10 shallots
  • 2 garlic cloves
  • 2 lemongrass bulbs, sliced
  • 2.5 cm galangal
  • 1 cm turmeric root
  • 5 candlenut
  • 2 kaffir lime leaves, shredded
  • 1.5 cm belacan, roasted

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Grind all the ground ingredients in a blender until fine and set aside.
  2. Clean fish and cut flesh into small pieces. Place the fish, shrimps, salt, sugar and water in a blender and process until fine.
  3. Put the seafood mixture and ground mixture in a bowl and stir. Add the thick coconut milk and beaten egg. Mix well.
  4. Spoon some of the filling inside a coconut leaf. Attach another coconut leaf to enclose the filling. Secure the ends and staple together to close.
  5. Continue filling the coconut leaves until all the mixture is used. Grill the parcels over a charcoal grill, turning occasionally until it is cooked.


Alternative to using coconut leaves would be to use banana leaves as wrappers or easier still would be aluminium foil packets. If using banana leaves, be sure to blanch it first so that it's pliable.

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