You are currently viewing Cooking Together Malaysian Recipes – Otak-Otak; Char Koay Teow;

Cooking Together Malaysian Recipes – Otak-Otak; Char Koay Teow;

Cooking Together Malaysian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Prawn Fritter with Sweet Chilli Sauce;

Main: Otak-Otak with Char Koay Teow;

Dessert: Lemongrass Posset;

Prawn Fritter


  • – 60g wheat flour, sieved
  • – 50g small sized prawns, shelled and de-veined
  • – 30g fresh corn
  • – 30g bean sprouts
  • – 1/2 onion
  • – 10g spring onions (cut in 2 cm lengths)
  • – ⅛ teaspoon turmeric powder
  • – ½ teaspoon salt
  • – 90 ml water
  • – Oil for deep frying


  1. Place sieved flour in a mixing bowl, add in salt and turmeric powder. Mix them well.
  2. Add in prawns, fresh corn, shallots, bean sprouts and spring onions. Mix them well for a few seconds.
  3. Then finally pour in water slowly, forming a batter.
  4. Heat oil in a deep pan on small flames. Drop spoonfuls of the prawn mixture batter into the oil, then increase the flames. Fry until golden brown.  (it’s important to increase and decrease the heat during the cooking process)
  5. Drain on paper towels.

Note: Serve prawn fritters with sweet chilli sauce

Sweet Chilli Sauce


  • – ¼ cup water
  • – ¼ cup vinegar
  • – ½ cup sugar
  • – 1 teaspoon salt
  • – 2 clove garlic, chopped finely
  • – 2 big red chillies & 4 birds eye chillies, chopped finely (leave some seeds in)


  1. Put water, vinegar, sugar, salt, chopped garlic and chopped chillies into a saucepan and let it simmer on low heat until it boils and reduce to thickens…. It takes about twenty minutes.


If you wish to do more, multiply all the above ingredients

It keeps a few months in the refrigerator

Otak-Otak (Marinated Fish in Banana Leaves) – Starter

Ingredients – 2 people

  • – 160g fish fillet, sliced into bite size (white fish preferably)
  • – 2 eggs, beat lightly
  • – 1 teaspoon fish curry powder ( see recipe below)
  • – 1 tablespoon coconut milk 
  • – 1 tablespoon tamarind paste
  • – 2 kafir lime leaf (shredded)
  • – cupfull baby spinach leaves
  • – Sugar & Salt to taste
  • – 3/4 banana leaves – steam

Spice Paste: makes plenty to store

  • – 2 stalks lemongrass (thick bottom), sliced
  • – 2 candlenut or brazil, cashew.
  • – 2 big red chillies (deseeded and sliced)
  • – 1 medium shallot


  1. Grind the spice paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning, until it turns fine. Put to the side.
  3. Break the egg in a bowl then add in spice paste and mix well, followed by curry powder. Stir well again for about 2-3minutes.
  5. Add in the fish fillet and stir again for 2 minutes.
  7. Add coconut milk, shredded kafir and spinach leaves and stir for another 2 minutes.
  9. Then add sugar and salt to taste.
  11. Place spinach leaves first on the banana leaf and then put in the marinated fish.
  13. Wrap the leaf up and secure with a toothpick.
  15. Steam in a wok for 10 mins.

Malaysian Fish curry Powder – for reference

Ingredients – makes plenty to store

Whole spices

  • 3 tablespoons Cumin seeds
  • 1 1/2 tablespoons Fennel seeds
  • 1 tablespoons Fenugreek seeds
  • 4 tablespoons Black Peppercorns
  • 4 tablespoons Chana Dal

Powdered Spices

  • 5 tablespoons Coriander Powder
  • 4 tablespoons Chilli Powder
  • 1 tablespoon Turmeric Powder
  • 4 tablespoons White Pepper Powder
  • 2 teaspoons – Himalayan Salt Crystals


Dry roast whole spices in a pan, remove from heat to cool slightly.

Add both roasted and powdered spices to a mortar and pestle and grind to a fine powder. Store in a sterilised jar.

Char Koay Teow


  • – 2 Tbsp vegetable oil
  • – 1 garlic clove, minced
  • – 1 Tbsp chili paste
  • – 4 medium size prawns
  • – 1 fish cake, slice thinly
  • – 1 tsp water
  • – 1 Tbsp light soya sauce
  • – 1 tsp dark soya sauce
  • – 1/2 tsp salt
  • – 120g koay teow (flat rice noodles)
  • – 1 egg
  • – 30g bean sprouts        
  • – 20g chives, cut into 3 cm lengths


  1. For seasoning, mix water, light soya sauce, dark soya sauce and salt together and put aside.
  3. Heat ¾ of the oil in a wok over medium heat.
  5. Fry prawns for a few seconds, take out and set aside.
  7. Using the same oil, turn the heat to low.
  9. Add in garlic, fry to light golden colour.
  11. Add chili paste, fry until oil separation (oil seep out)
  13. Add in half of the seasoning, stir well
  14. Add in noodles, stir well.
  16. Add fish cake, continue tossing the noodles.
  18. Sprinkle balance of the seasoning around the wok, to get the smoky flavor.
  20. Create empty space in the middle of the wok, pour balance of oil.
  22. Pour egg in, cover with noodles, leave it to set for a few seconds on high heat then stir.
  24. Add in fried prawns and chives, stir well then finally add in the bean sprouts. Stir well again, then remove from heat.

Use the link above to explore the Food Sorcery favourite dessert recipes

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