Salmon Asian

Jamie Oliver's otak-otak (or, the dream dinner that needs no cutlery)

Name: Jamie Oliver's otak-otak (or, the dream dinner that needs no cutlery)
Cuisine: /asian
Ingredients: 400g skinless salmon, pin-boned, cut into 1cm pieces; 400g green king prawns, peeled, deveined, roughly chopped; 10 banana leaves (from Asian food stores and selected greengrocers); 40.00 ml peanut oil; 1 bunch coriander, leaves picked and reserved, stalks roughly chopped; 1 red onion, roughly chopped; 4 garlic cloves; 1 1/2 tsp shrimp paste; 1 tsp ground turmeric; 20.00 ml coconut cream; 20.00 ml soy sauce; 2 lemongrass stalks (inner core only), roughly chopped; 3cm piece ginger, roughly chopped; 55g almond; 2 small red chillies, seeds removed; 1 small red chilli, seeds removed, finely chopped; 1 garlic clove, finely chopped; 1 spring onion, finely chopped; Juice of 2 limes

Rate now

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 28, 2016

These spicy seafood cakes are cooked in banana leaves – enjoy the parcels with rice, or on their own as a snack. You will need 20 toothpicks.

400g skinless salmon, pin-boned, cut into 1cm pieces
400g green king prawns, peeled, deveined, roughly chopped
10 banana leaves (from Asian food stores and selected greengrocers)
1 tbs peanut oil

Spice paste

1 bunch coriander, leaves picked and reserved, stalks roughly chopped
1 red onion, roughly chopped
4 garlic cloves
1 1/2 tsp shrimp paste
1 tsp ground turmeric
1 tbs coconut cream
1 tbs soy sauce
2 lemongrass stalks (inner core only), roughly chopped
3cm piece ginger, roughly chopped
1/3 cup (55g) blanched almonds, roughly chopped
2 small red chillies, seeds removed
1 tbs peanut oil

Dipping sauce

1 small red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
Juice of 2 limes

Method

1.

For the spice paste, place all the ingredients in a food processor and whiz to a paste. Season, then divide between two bowls. Add the salmon to one bowl and the prawns to the other. Turn to coat.
2.

Rub the banana leaves with peanut oil then, working with one leaf at a time and using tongs, carefully hold each leaf over a gas stove for 1-2 seconds until softened (this will make them easier to roll).
3.

Cut the banana leaves into 10cm squares, then divide the prawn and salmon mixtures into five portions each. Place each portion in the middle of a leaf and roll up. Secure ends with toothpicks.
4.

Place a chargrill pan over medium heat. Cook the parcels, in batches if necessary, for 3 minutes each side or until lightly charred and the filling is cooked through.
5.

Meanwhile, for the dipping sauce, combine all the ingredients with half the reserved coriander leaves. Season to taste.
6.

Serve the parcels with the dipping sauce, spice paste and remaining coriander leaves on the side.