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300 g
300 g
3
2
3 cups
1 tbsp
1 tsp
4
4
10 tbsp
1 tsp
40
To Pound Together :
5 cm
2 tbsp
5
10
5
3
2
8
3 cm |
white fish flesh
fresh prawns, shelled and deveined
shallots, chopped finely
eggs, beaten lightly
thick coconut milk, extracted from 1
coconut
sugar
salt
turmeric leaves, shredded
lime leaves, shredded
water
salt
pieces banana leaves (17 cm x 9 cm)
piece turmeric
chili powder
red chilies, deseeded
slices galangal
candlenuts
stalks lemon grass, sliced
cloves garlic
shallots
piece shrimp paste |
Method :
-
Fillet the fish and cut finely.
-
Mince together with prawns until
fine.
-
Add in salt and water and mix well.
-
Put in the chopped shallots,
pounded ingredients and eggs and mix well.
-
Add the coconut milk, sugar, salt,
turmeric and lime leaves.
-
Mix well.
-
Spread the mixture on the banana
leaves and wrap well.
-
Secure ends with tooth picks.
-
Grill over a slow charcoal fire for
about 15 minutes.
-
Turn occasionally to cook
thoroughly on all sides.
-
Serve either as an accompaniment to
rice or by itself as a snack.
Serves 6 - 8
Note :
It is believed that the rhythm of the
pounding of the pestle and mortar can tell whether the person is an
experienced cook or not. This was the measure used by match makers in
the old days.
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