Culinary Insitute of New Orleans

Spicy Seafood Skewers
Serves 4

2 Large Red Chiles, seeded and chopped
1 clove Garlic, chopped
2 Spring Onions, finely chopped
1 tsp. Fresh Ginger, grated
1 tbsp. Turmeic
1 Small Tomato, peeled and seeded
1/2 tsp. Cariander Seeds
2 tbsp. Roasted Peanuts, chopped
1/2 tsp. Dried Shrimp Paste
2 tsp. Vegetable oil
1 tbsp. Tamarind Concentrate
1 tbsp. Lemon Grass, finely chopped
11 oz. Snapper Filet, skinned and boneless
11 oz. Raw Prawns, peeled and deveined
1 Egg, lightly beaten
2 cups Coconut Flakes
4 Kaffir Lime Leaves, shredded (or 1 tsp. Lime Juice)
2 tbsp. Brown Sugar
3/4 cup Mayonnaise
3 tsp. Lime Rind, grated
1 tbsp. Fresh Coriander, chopped

Soak 6 thick wooden skewers in water for 30 minutes. To make the paste, coarsely grind chili, garlic, spring onion, ginger, turmeric, tomato, coriander, peanuts and shrimp paste in a food processor. Het the oil in a frying pan and cook the chili mixture, tamarind and lemon grass for 5 minutes over medium heat, stirring frequently, until golden. Put aside to cool before using. Finely mince the fish and prawns in a foodprocessor. Add the egg, coconut, kaffir lime leaves, suag and spice paste. Season well with salt and pepper. Process until weel combined. Using wet hands, shape 1/4 cup mixture around each skewer, then cook on a hot, lightly oiled barbeque flat plate or grill for 8-10 minutes, turning often, until golden. Mix the mayonnaise, lime rind and coriander in a bowl and serve with skewers.