Balinese Seafood Skewers


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.