Spicy Otak Roll

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’’)

• 10 dried chilies

• 80 g shallots

• 1 clove garlic

• 1 stalk lemongrass

• 1 cm galangal

• 2 cm fresh turmeric

• ½ tsp shrimp paste

• 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

Featured Product

Mission Supersoft Potato Wraps 8” 8ct

Learn More

Where To Buy

Instructions

• Step 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.

• Step 2

  Toss in kaffir lime and turmeric leaves. Mix well to combine and leave aside for 30 minutes.

• Step 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.

• Step 4

  Heat wraps in a frying pan until soft.

• Step 5

  Arrange some lettuce, otak-otak pancake, cucumber slices and red chilies on a wrap and fold into half. Serve immediately.

• Step 6

  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.