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1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 – 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird’s eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce
Method:
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.
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at wat temperature would you bake this in?
Even if you dont have banana leaves, these are still fun to wrap in foil and grill.
Your website is great!!! I am flabbergasted… in a positive way of course. Keep up the good work!
Regards,
Donni
hi, may i know what would it be for the temperature?!
Thanks for sharing this easy mouthwatering recipe. Looks really tasty!! May I know how many millilitres of coconut milk required for this recipe. I have the 400ml size. And also, at what temperature should it be baked at? I want to try this recipe tomorrow!
I love this recipe, so simple yet delicious
Is the oven temp 180C?
small can of coconut milk means 200 mls?
Thanks
Great Blog.
Pingback:otak-otak!! « Life in UP
I would love to make it…..what temperature do you bake it?
Thank you so much!!! Love your site.
gaylan
375 degree.
Hi, thanks for sharing this recipe! I found it a bit funny since ‘otak udang’ is an expression in Indonesian akin to ‘bird brain.’ Maybe similar in Malay?
Will give it a try over the weekend. Great website btw!
LOL, funny. Thanks for your comment.
I made this recipe…used dried kaffir lime leaves instead of fresh….had the otak otak flavour but found it very salty….I wonder whether the frozen shrimp could be the culprit.
I made this tonight and it was really tasty. Even my Australian husband loved it.