So that the meat dough doesn't stick to the grill, cover the surface with banana leaves. Replace with the new when the leaves have dried.
Ingredients:
8 shallots
5 cloves garlic
1 chili pepper, seeded
5 grains candlenut
1 cm galangal
2 cm turmeric
1 cm ginger
2 tsp coriander
1 stalk lemongrass, taken the white part
1 tbsp cooking oil
400 g wahoo fillet, pureed
50 g peeled shrimp, finely chopped
50 g half-matured coconut, grated, toasted
100 ml coconut milk
1 tbsp palm sugar, sliced
1 tsp salt
8 lime leaves, thinly sliced
2 tbsp tamarind water
20 stalks lemongrass, taken the white part
How to make:
1. Puree shallots, garlic, chili pepper, candlenut, galangal, turmeric, ginger, coriander and lemongrass.
2. Heat cooking oil and saute the blended ingredients. Lift. Chill.
3. Combine sauteed seasoning with wahoo fillet and peeled shrimp. Stir well.
4. Add grated coconut and coconut milk. Stir well.
5. Add palm sugar, salt, lime leaves and tamarind water. Stir well.
6. Take one tablespoon of fish batter. Wrap slowly on a stalk of lemongrass.
7. Repeat until the dough runs out.
8. Grill over the coal.
9. Lift. Serve immediately.
For 10 servings.
Nutrition facts per serving:
Calorie: 121 kcal
Protein: 11.4 g
Fat: 7.1 g
Carbohydrate: 2.3 g
Cholesterol: 44.2 mg
Fiber: 0.2 g
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