Thai Fish Kebabs
- 2 cups white fish fillets (chopped)
- 1 cup shrimp (chopped)
- 3 small, green chile peppers (deseeded and finely chopped)
- ⅔ cup Coconut flakes
- 1 teaspoon Shrimp paste
- freshly ground peppers
- 1 teaspoon sugar
- 12 stalks Lemongrass (or 12 skewers)
- Oil (for frying)
Mash the fish, shrimps, chillies, coconut flakes, shrimp paste, a little salt, pepper and sugar to a paste in a blender or food processor.
Form the mixture into a thick roll and cut into 12 equal sized pieces. Shape the pieces into rectangles (about 3 x 8 cm|1" x 3"). Wrap each lemongrass stalk or skewer with a rectangle and mould the mixture into a smooth shape around the skewers, with lightly oiled hands.
Pour oil into a pan to a depth of about 1 cm|1/2" and heat until hot. Fry the skewers in batches over a medium heat for about 7 minutes until crisp on all sides. Serve with the sweet and sour chilli sauce.
For the sauce: drop the tomatoes into boiling water and leave for a few seconds. Remove the skins and cores and chop into pieces.
Heat the oil in a pan and gently cook the onion until softened. Add the chillies and garlic and cook for 1-2 minutes until softened. Add the tomatoe puree and the tomatoes and cook gently for a few minutes.
Add the sugar, vinegar, salt and a little water, cover with a lid and simmer for 15 minutes, adding more water if the mixture is too thick.
Mix the cornflour with 1 tbsp cold water and stir into the sauce. Bring to a boil and boil for 1 minute. Remove from the heat and season to taste with salt and pepper.