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!