300 g small prawns – minced
100 g chicken breast meat – minced
120 g Gonocchi (boiled in boiling water till it floats – drained and set aside)
Banana leaves – soften
200 ml coconut milk
3 eggs – beaten lightly
1 tbsp corn flour
2 tbsp kerisik or dessicated coconut – toasted
Salt and sugar to taste
1 tbsp gula melaka
A mixture of slice thinly turmeric leave and kaffir leave
4 pieces candle nut
3 stalks lemongrass (white part only)
2 inch fresh turmeric
1 inch galangal
4 cloves garlic
1 inch toasted belacan (shrimp paste)
1 tbsp roasted coriander seeds
20 dried chillies (soak in hot water till soft and cut into small pieces)
4 small chilli padi (optional)
1 tbsp oil
50 ml water
1) In a mixing bowl, add in blended paste, coconut milk, eggs, kerisik, slice turmeric and kaffir leaves, corn flour, salt and sugar to taste and gula melaka. Adjust taste to your preference. Mix with hands till well combined.
2) Pour mixture to a heated wok and stir till mixture thickens. Off heat and let it cool down. Add prawns and chicken meat, Gnocchi to the cool down paste and mix till well combined.
3) Cut banana leaf to size 8 x 6 ” , scoop about 2 tbsp full of the otah mixture onto the banana leaf, fold the banana leaf to half and hold on to the center. Fold up the right side to the center and open up the leaf to form a parcel edge. Repeat with the left side and using a staple or toothpick, secure the parcel.
4) Repeat making the parcels until the mixture is done. Grill in pre heated oven 250 C for about 15 minutes or alternatively steam in boiling water for 8-10 minutes.
5) Serve hot.