Ingredients:
 | 10 oz skinned boneless snapper
fillet or other firm white fish |
| 10 oz raw shrimp, peeled |
| 2 cups freshly grated coconut, or
1½ cups dried unsweetened coconut, moistened |
| ½ cup spice paste for seafood |
| 5 fragrant lime leaves, cut in fine
shreds |
| 1 tsp. black peppercorns, finely
crushed |
| 2 tsp. salt |
| 3-5 green bird’s eye chilies,
very finely chopped |
| 2 Tbs. brown sugar |
| Lemongrass, cut in 6-inch length, or
bamboo skewers |
|
Instructions:
| Combine fish with shrimp and mince
very finely in a food processor or with a chopper. Add all other ingredients, except
lemongrass and mix well. |
| Mold a heaped tablespoonful of this
mixture around a bamboo skewer or over trimmed stalks of lemongrass and grill over
charchoal until golden brown. |
Helpful hints: It is
important to use only fresh shrimp and fish for this particular dish |
