Thai Fish Kebabs

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.