250g fish fillet, finely chopped
2 long red chillies
2 red bird’s eye chillies
1 tsp fresh galangal, chopped
1 tsp fresh turmeric, chopped
2 candlenuts, roasted
1 tsp lemongrass, sliced
1 clove garlic
3 Asian shallots
1/2 tsp palm sugar
2 tbls fresh shredded coconut
3 lime leaves, shredded
2 tbls coconut milk
6 wide bamboo skewers, soaked in water
Puree together chillies, galangal, turmeric, candlenuts, lemongrass, garlic,
shallots and sugar. Heat 1 tbls oil and fry paste until aromatic – cool.
Combine cooled paste with fish, shredded coconut, lime leaves, 1 tbls coconut milk and egg.
Shape about 2 tbls of mixture around each skewer very firmly.
Barbeque, basting with extra tbls of coconut milk until cooked.
Inspired by nasi campur at Warung Wardani, Denpasar – Bali.