6 green prawns
200 g boneless, white fish fillet like flathead, redfish or barramundi
1 cup coconut, grated or flakes
6 bamboo skewers or 3 lemongrass stalks
6 shallots, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
3 red chillies, deseeded and chopped
2 birds eye chillies, deseeded and chopped
2 cm galangal, peeled and sliced
1 lemongrass stalk, inner part roughly chopped for paste
1 tbsp fresh turmeric, grated
1 tbsp fresh coriander, stems and leaves
½ tsp black peppercorns
½ tsp fresh nutmeg, grated
1 tbsp lime rind, grated
1 tsp sea salt, or to taste
2 tbsp sunflower oil
1 cucumber, diced
1 pink shallot, finely sliced
½ cup fresh coriander, roughly chopped
1 tsp sea salt
1 tbsp lime juice
1 lime, quartered for garnish
Blitz together all ingredients for the spice. You may need to use a little water to bring it together. Heat the oil in a pan then add the spice paste. Gently fry until fragrant, about 1 minute. Cool slightly.
Meanwhile, place the seafood in a processor and mince. Then add in the coconut and spice paste.
Mould about 2 tbsp of the mixture around the skewers or lemon grass stalks. Grill or pan fry until golden on both sides.
Make a salad by tossing together the cucumber, shallots, coriander, salt and limejuice. Serve on top of skewers with wedges of lime.