Serving Size: 3 persons
200g fish paste​
½ tsp salt​
1 tbsp sugar​
2 tbsp tapioca starch​
2 tbsp plain flour



Spices (Pounded):
3 red chillies​
1 stalk lemongrass,used white part only​
15g turmeric​
30g shallots​
15g garlic​
1 egg​
50ml coconut milk​
30ml oil​
30 fresh brown button mushrooms, stems removed​

For Garnishing:
Some shredded kaffir​ lime leaves

Step 1:
Put all ingredients and spices in a mixing bowl, mix well. Divide into 30 parts and stuff into button mushrooms.

Step 2:
Heat up So Matcha Deep Frypan, and add in 1 tbsp​ oil. Put in stuffed button mushrooms, mushroom faced down and fry with low heat for 10 minutes.

Step 3:
Turn them over and continue to fry the otak-otak till set. Dish up, sprinkle​ shredded kaffir lime leaves on top and serve.