Recipe Ingredient
- 150g garoupa fillet, minced
- 125g prawns, shelled and minced
- 2 tbsp oil
- Ground spice ingredients (A)
- 6 shallots
- 4 cloves garlic
- 4 red chillies, seeded
- 4 dried chillies, seeded
- 3 candlenuts
- 3 slices galangal
- 1cm fresh turmeric
- 1 stalk lemongrass
- Ingredients (B)
- 100ml thick coconut milk
- 1 tbsp rice flour
- 1 tbsp cornflour
- 2 eggs, beaten
- 5 kaffir lime leaves, finely shredded
- Seasoning
- ½ tsp sugar
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp chicken stock granules
- ¼ tsp ikan billis stock granules
Instructions
- Some banana leaves, cut into 8x3cm pieces
- Aluminium foil, cut into 14x11cm pieces
- Heat oil and fry ground spices till fragrant. Dish out and leave to cool.
- Combine fish paste and prawns with ingredients (B) and stir in seasoning to mix.
- Blend mixture with the pre-fried spice ingredients.
- Place banana leaf on the foil. Spread 2 tablespoons of spicy paste mixture over.
- Fold both sides up to cover the paste and wrap up the foil.
- Arrange the packets on a tray and grill in a preheated oven at 200°C for 14-15 minutes or until cooked through and aromatic.
- Alternatively, steam the packets over high heat for 10 minutes or until cooked through.
- Serve immediately.
