Ingredients:
Ingredients A: Spice Paste
300 g Large red chillies, halved and seeded
50 g Garlic
250 g Shallot
150 g Turmeric
100 g Ginger
100 g Candle nut
1 tbsp Coriander seed
1 tbsp Shrimp paste
2 lemongrass
1 tbsp tamarind juice
150 ml vegetable oil
250 ml water
1/4 tbsp salt
80 g grated coconut
Ingredient B:
300 g Prawn
700 g fish fillet (Spanish mackerel (tengiri), Dory)
6-8 fresh kaffir lime leaves, finely slice
1 tsp black peppercorns, finely crush
3-4 bird's eye chilli, very finely chopped
Salt and Sugar to taste
Enough Lemongrass or satay skewer
Method:
Prepare Ingredient A: Spice Paste
- Combine all ingredient A except the grated coconut in a blender or food processor grind coarsely.
- In a saucepan, place the blended spice mixture and simmer over medium heat until almost dry and the spice mixture changes to golden color.
- Add in the grated coconut and mix well.
- Remove from heat and cool before using.
Prepare ingredient B.
- Mince prawn and fish fillet very finely in a food processor.
- Add all ingredients - kaffir lime leaves, black peppercorns, bird's eye chilli, salt and sugar to taste.
- Add in the Spice paste (Ingredient A) and mix well.
- Mould a tablespoon of mixture around a lemon grass skewer and grill until golden brown.
