PRAWN AND SCALLOP OTAK WRAPS

Original Recipe By Amy Beh

Spice ingredients

6 fresh red chillies, seeded

5 dried red chillies, soaked and seeded

Prawn and scallop otak wraps

1.5cm fresh turmeric

10 shallots

3 cloves garlic

2 stalks lemon grass, use white part only

2cm galangal

3 candlenuts

15g belacan, toasted

Coconut milk custard ingredients

3 large eggs, lightly beaten

150ml thick coconut milk (from 1 grated coconut)

1 tbsp rice flour

1 tbsp corn flour

5 kaffir lime leaves, finely shredded

Seasoning

¾ tsp salt

1 tbsp sugar

¾ tsp ikan bilis stock granules

¼ tsp pepper

8 fairly large whole prawns

8 fresh scallops

24-25 kadok leaves

1 banana leaf

Cut banana leaf into 18cm x 15cm rectangles. Scald the leaves to soften.

Shell the prawns, leaving tails intact. Make a slit on the back of each prawn and de-vein. Press out flat and open up butterfly style. Set the prawns aside. Blend the spice ingredients in a food processor into a fine paste.

Combine coconut milk with rice flour, corn flour and seasoning ingredients. Add beaten eggs and kaffir lime leaves. Stir well to mix. Add prawns and scallops to the spiced custard mixture.

Take a piece of banana leaf, form a box-like shape by folding the sides and secure with bamboo toothpicks or staples. Line the base with two kadok leaves. Put a prawn and a scallop on the kadok leaves and spoon over 2-3 tablespoons of custard mixture; cover with another kadok leaf. Steam the bundles of otak for 12-15 minutes over rapidly boiling water or until custard sets.

Scallop and Fish Porridge

Original Recipe by Amy Beh

1 cup rice (150g), rinsed and drained

2 dried scallops, soaked

1.7 litres fresh chicken stock

150g fish fillet, sliced thinly

2 Tbsp shredded young ginger

1 Tbsp shredded spring onion

1 Tbsp chopped coriander leaves

Marinade for fish

1 tsp sesame oil

pinch of salt

pinch of pepper

Seasoning (B)

¾-1 tsp salt, or to taste

pinch of sugar

½ tsp sesame oil

dash of pepper

Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.

Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.

Add ginger, spring onion and coriander leaves before serving.

Eggplant with scallops in Szechuan sauce

Ingredients
500g eggplant
300g scallops
20g water chestnut
5g chilli, sliced
10g black mushrooms
5g garlic, chopped
5g spring onion, sliced
15g hot bean sauce
10g sugar
10ml soya sauce
30g tomato sauce
30g cornflour
300ml chicken stock
1 litre cooking oil

Method
1. Blanch the scallops quickly in hot water and set aside.

2. Heat up cooking oil and deep-fry the eggplant. Put aside.

3. Saute all the ingredients with a little oil, add chicken stock, eggplant and scallops.

4. Thicken with cornflour and season to taste. Serve hot.