Otak-otak Hong Kong Kung Pao

Crispy Hong Kong fish dumplings tossed in a bold Kung Pao sauce with garlic, dried chilies, bell peppers, and roasted peanuts, sweet, savory, spicy, and perfect for a quick Chinese-style dish.

Ingredients

Main

• 10–12 pieces Seafoodking Otak-Otak Hong Kong

• 2 tbsp vegetable oil

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small onion, diced

• 3 cloves garlic, minced

• 5 dried red chilies, cut into pieces

• 50 g roasted peanuts

• 2 stalks spring onion, sliced

  
  

Kung Pao Sauce

• 2 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese black vinegar / rice vinegar

• 1 tbsp sugar / honey

• 1 tsp sesame oil

• 2 tbsp water

• 1 tsp cornstarch

  
  

Method

1. Prepare the Otak-Otak

Deep fry / air fry / pan fry the otak-otak until golden and crispy.Set aside.

2. Make the Sauce

In a small bowl, mix all Kung Pao sauce ingredients until smooth. Set aside.

3. Stir Fry Aromatics

Heat oil in a wok or skillet over medium-high heat. Add dried chilies and garlic. Stir fry for 30 seconds until fragrant.

4. Cook Vegetables

Add onion and bell peppers. Stir fry for 1–2 minutes until slightly tender but still crisp.

5. Add Sauce

Pour in Kung Pao sauce and cook until slightly thickened.

6. Finish the Dish

Add crispy otak-otak and roasted peanuts. Toss quickly until evenly coated.

7. Garnish & Serve

Top with spring onion. Serve immediately with steamed rice.