Spicy Otak Roll

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These fold-overs make the perfect starter for a party or any meal, not only do they look luscious they taste absolutely delicious too.

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Ingredients

8 Mission Potato Wraps
4 tbsp oil
400 g tenggiri fish fillet, sliced thinly
4 tbsp rice flour
6 tbsp plain flour
1 tbsp finely pounded grated white coconut (not too old)
1 tbsp finely pounded toasted coconut (‘’kerisik’’)

Ground Ingredients

10 dried chilies
80 g shallots
1 clove garlic
1 stalk lemongrass
1 cm galangal
2 cm fresh turmeric
½ tsp shrimp paste

Seasonings 

¾ tsp salt
2¼ tsp anchovy (“ikan bilis”) granules
2½ tbsp sugar or to taste
¼ tsp pepper
2 small eggs
125 ml thick coconut milk
2 pcs kaffir lime leaves, thinly sliced
1 turmeric leaf, thinly sliced

Garnish 

Coral lettuc
Cucumber slices
Sliced red chilies (optional)


Instructions

  1. Mix together the ground ingredients and fish fillet. Add rice flour, plain flour and pounded white and toasted coconuts, mix again. Add seasonings, eggs and coconut milk.
  2. Toss in kaffir lime and turmeric leaves. Mix well to combine and leave aside for 30 minutes.
  3. Heat some oil in a non-stick pan and pour a tablespoonful of fish mixture into the pan. Level it with a spoon and fry both sides until golden brown.
  4. Heat wraps in a frying pan until soft.
  5. Arrange some lettuce, otak-otak pancake, cucumber slices and red chilies on a wrap and fold into half. Serve immediately. 

  • Fish fillet has to be sliced thinly and mixed thoroughly until a paste is formed to ensure good results.
  • Make sure one side of the otak-otak pancake is golden brown before flipping it over to cook the other side.

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Spicy Otak Roll

These fold-overs make the perfect starter for a party or any meal, not only do they look luscious they taste absolutely delicious too.

 Preparation Time: Total time: Serves 2 Ingredients: 8 Mission Potato Wraps
4 tbsp oil
400 g tenggiri fish fillet, sliced thinly
4 tbsp rice flour
6 tbsp plain flour
1 tbsp finely pounded grated white coconut (not too old)
1 tbsp finely pounded toasted coconut (‘’kerisik’’) Ground Ingredients 10 dried chilies
80 g shallots
1 clove garlic
1 stalk lemongrass
1 cm galangal
2 cm fresh turmeric
½ tsp shrimp paste Seasonings  ¾ tsp salt
2¼ tsp anchovy (“ikan bilis”) granules
2½ tbsp sugar or to taste
¼ tsp pepper
2 small eggs
125 ml thick coconut milk
2 pcs kaffir lime leaves, thinly sliced
1 turmeric leaf, thinly sliced Garnish  Coral lettuc
Cucumber slices
Sliced red chilies (optional)


Instructions:
  1. Mix together the ground ingredients and fish fillet. Add rice flour, plain flour and pounded white and toasted coconuts, mix again. Add seasonings, eggs and coconut milk.
  2. Toss in kaffir lime and turmeric leaves. Mix well to combine and leave aside for 30 minutes.
  3. Heat some oil in a non-stick pan and pour a tablespoonful of fish mixture into the pan. Level it with a spoon and fry both sides until golden brown.
  4. Heat wraps in a frying pan until soft.
  5. Arrange some lettuce, otak-otak pancake, cucumber slices and red chilies on a wrap and fold into half. Serve immediately. 
/10 from 200 users.