Otak Made During D'open Kitchen Cooking Class

Singapore Prawn Otak

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Otak is a popular side dish in Singapore and is made of mackerel fish meat blended with rempah and spices. It is usually wrapped in banana leaf and grilled over charcoal fire.
It is a typical complement to a Nasi Lemak dish. It is also often sold in stalls which sells traditional Singapore Laksa. It is a great party snacks and a all time BBQ favorite.
You can pre-make the otak paste in advance by steaming it and freeze it in the chiller for up to 3 weeks.
In this recipe, I am using both mackerel fish and prawn to make the paste. You may also choose to use only mackerel fish paste. Sometimes if I can't find mackerel fish or I just want to do a quick and easy method of making otak, I will use only prawn meat as it is easily available and easier to handle. The texture comes out almost similar to the one using mackerel fish. Many of them can't tell the difference actually until I mention to them that the otak is made from prawn meat.
If you want a more straightforward and easy method, you can even replace the rempah with store-bought sambal chilli!
This recipe is actually much easier than what you think!
Prep Time 50 mins
Cook Time 20 mins
Course Snack
Cuisine Singapore
Servings 20 sticks
Calories 28 kcal


  • Mixing Bowl
  • Oven
  • Blender
  • Toothpick



  • 8-10 gram Dried Chilli (seeds removed)
  • 10 gram Laksa Leaves
  • 8 pieces Shallots
  • 2 tbsp Lemongrass minced
  • 5 pieces Garlic
  • 3 pieces Kaffir Lime Leaves
  • 3 slice Galangal
  • 4 tbsp Oil

Otak Paste

  • 50 grams Coconut Cream
  • 2 tbsp Rice Flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 200 grams Mackerel Fish Paste
  • 200 grams Prawns
  • 2 pcs Kaffir Lime Leaves
  • 20 pcs Banana Leaves
  • 40 qty Toothpick
  • 2 tbsp Oil for brushing


  • Make the rempah paste by putting all the ingredients in a food processor and blend into a smooth paste.
  • In a heated pan, add 2 tbsp oil and fry the rempah paste until it turns dark red in color.
  • Add the prawns and mackerel paste to the food processor and blend together with the rempah.
  • Thinly slice the kaffir leaves and add them to the mixture. Mix well.
  • Put two banana leaves together and brush the leaves with some oil.
  • Scoop one tbsp of the otak mixture onto the oiled surface and secure the two ends with toothpicks.
  • Grill in oven for 20 mins at 200c.



Calories: 28kcal
Keyword chilli, finger food, spicy
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