• 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

• 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.

Make 4-6 servings.