By Amy Beh Kuali, The Star, ANN Malaysia, September 17, 2011 Fried Otak-Otak Rolls recipe Preparation time: About 1 hour Cook less than half hour Ingredients 220g fish fillet, minced 70g shelled prawns, minced 1 tsp rice flour 2 kadok leaves, chopped 2 kaffir lime leaves, finely sliced 1 egg Salt and pepper to taste Pinch of sugar or to taste 1 piece beancurd skin Spices 3 shallots 2 slices ginger 3 slices galangal 1 stalk lemon grass, finely sliced 1/2 tsp turmeric powder 1 tbsp chilli powder Method Combine spices in a food processor. Blend to a fine paste. Remove and add in the egg. Stir in minced fish and prawns to mix. Add kadok leaves and kaffir lime leaves. Adjust with salt, pepper and sugar to taste. Mix in rice flour. Place beancurd skin on a tabletop. Spread the combined fish paste mixture on the beancurd skin. Roll up tightly to resemble a popiah roll. Using a sharp knife, cut the otak-otak roll into 1.5cm-thick slices. Hold on to the cut slices firmly and slowly place into medium-hot oil. Deep-fry until golden brown. Dish out and serve at once.