马来乌达乌达 OTAK-OTAK UDANG MELAYU

材料：
小虾200克（去壳），疯柑叶3片（切丝），鸡蛋2粒（打散）， 香蕉叶剪数片20×17公分
香料A:
辣椒干14条，小葱头5粒，蒜头1 瓣，蓝姜丝1 汤匙，香茅1枝（剁碎），黄姜10 克，椰浆头50毫升，盐1汤匙，胡椒粉1/2 茶匙
做法：
1. 把虾肉和香料一起研磨至细。
2. 把研磨材料和疯柑叶及鸡蛋混合。
3. 把材料分成4份。
4. 把一份材料放在香蕉叶中间。
5. 把香蕉叶对角拉到中间折起，然后以牙签串紧。
6. 把乌达乌达烤熟或煎熟。

Ingredients

200g  small prawns, shelled
3  kaffir lime leaves, finely shredded
2  eggs, lightly beaten
Banana leaves, cut into 20×17 cm pieces

(A) – (grind into a paste)
14  dried chillies
5  shallots
1 clove  garlic
1 tbsp  shredded galangal
1 stalk  lemon grass, finely chopped
10g  fresh turmeric
50ml  thick coconut milk
1 tbsp  salt
1/ 2 tsp  pepper

Method

(1) Put prawns to the spice paste and process in a food processor until the mixture is like a paste.
(2) Remove and mix with shredded kaffir lime leaves and eggs.
(3) Divide mixture into 4 equal portions.
(4) To wrap: Place one portion of otak prawn mixture in the middle of a  banana leaf.
(5) Bring the ends to the middle so they overlap.  Skewer both the ends with toothpick.
(6) Grill or panfry the otak-otak until cooked.