Spiced fish cakes grilled in banana leaves (Otak-otak)

1. Blitz the shallots, garlic, chillies, tender part of the lemongrass, turmeric and galangal to a paste and fry in a little oil for 3 minutes; leave to cool.

2. Roughly chop the fish fillets, then process with the cooled spice paste, coconut milk, egg, starch, sugar and salt to a thick, spreadable mixture; stir in the very finely shredded makrut lime leaves.

3. Cut the banana leaves into roughly 15x20 cm pieces and dip in hot water or pass over a flame to make them pliable (foil works instead of banana leaves).

4. Spread 2 tablespoons of the mixture in a strip on each piece, roll up the leaf and secure the ends with cocktail sticks.

5. Cook the parcels on a hot grill or griddle pan for 4-5 minutes on each side until the leaf is charred and the mixture firm.

6. Serve warm; unwrap the leaf at the table.

Tip: A beloved snack in Malaysia, Singapore and Indonesia; its name means "brain-brain", referring to its soft, springy texture. Banana leaves give a smoky aroma – worth seeking out at an Asian shop.