Otak otak recipe

• 2 tsp Sambal
• 200 ml (7fl oz) Coconut milk
• 2 Inches lemongrass, chopped
• 75 ml (2.6fl oz) Single cream
• 3 Kaffir lime leaves
• 4 Gurnard fillets, skinned (about 500g)
• 20 Small scallops or 4 large scallops, corals removed
• 20 g (0.7oz) Butter
• 2 tbsp Coriander leaves
• 200 ml (7fl oz) Coconut milk
• 4 Eggs
• 4 Egg whites
• 1 Inch galangal
• 8 Candlenuts
• 4 Kaffir lime leaves
• 0.25 White onion
• 2 Cloves garlic
• 0.25 tsp Ground coriander
• 0.5 tsp Belacan
• 2 Inches lemongrass
• 1 pinch White pepper

1. For the mousse: Place the coconut milk, galangal, candlenuts, kaffir lime leaves, onion, garlic, coriander, belacan, lemongrass, and white pepper in a food processor and blitz into small chunks.
2. Bring this mixture to a simmer, then leave to infuse for 1 hour, or until the mixture is cool.
3. Strain through a fine sieve and beat in the whole eggs.
4. Beat the whites to soft peaks and fold this into the coconut mixture.
5. Generously butter four small ramekins and pour in the mixture, to about 5mm below the rim.
6. Cover the ramekins with tin foil and pierce with a toothpick or fork, then set in a baking tray and fill halfway up with boiling water.
7. Steam in a 160 degrees C oven for 20-25 minutes, until the mousses have set and a skewer or knife inserted into the center comes out clean.
8. For the cream sauce: Bring all ingredients for the sauce to the boil, then reduce by half and strain.
9. For the gurnard and scallops: Heat the butter in a pan until it is just foaming (do not let it brown), then add the scallops and gurnard.
10. Cook for three minutes on each side (if using large scallops, transfer to a 200 degrees C oven for 5 minutes to finish cooking).
11. To serve, turn out the mousse onto a plate, and serve the fish and scallops alongside.
12. Spoon sauce over the mousse and seafood and garnish with chopped coriander leaves.

sambal, coconut milk, cream, lime leaves, gurnard, butter, coriander leaves, coconut milk, eggs, egg whites, galangal, candlenuts, lime leaves, white onion, garlic, ground coriander, white pepper

Taken from www.lovefood.com/guide/recipes/13988/tim-andersons-otak-otak (may not work)