Ingredients:
10 oz skinned boneless snapper fillet or other firm white fish
10 oz raw shrimp, peeled
2 cups freshly grated coconut, or 1½ cups dried unsweetened coconut, moistened
½ cup spice paste for seafood
5 fragrant lime leaves, cut in fine shreds
1 tsp. black peppercorns, finely crushed
2 tsp. salt
3-5 green bird’s eye chilies, very finely chopped
2 Tbs. brown sugar
Lemongrass, cut in 6-inch length, or bamboo skewers
Instructions:
Combine fish with shrimp and mince very finely in a food processor or with a chopper. Add all other ingredients, except lemongrass and mix well.
Mold a heaped tablespoonful of this mixture around a bamboo skewer or over trimmed stalks of lemongrass and grill over charchoal until golden brown.
Helpful hints:
It is important to use only fresh shrimp and fish for this particular dish.
Make 4-6 servings.
Source : melroseflowers
Other :
- 1. Shrimp and Beansprouts Fritters (Bakwan)
2. Shrimp in Spicy Nut Sauce (Pepes Udang)
3. Spicy Tuna Salad (Sambel Be Tongkol)
4. Steamed Fish in Hot Chili Sauce (Ikan Kukus Bumbu Cabai)
5. Steamed Fish Roe (Pepes Telor Ikan)
6. Steamed Fish Wrap in Kemiri Nut Sauce (Pepes Ikan Bumbu Kemiri)
7. Stuffed Milkfish (Otak-Otak Bandeng)
8. Tomato Sauce Fish (Ikan Bumbu Tomat)
