300 g boneless white fish fillet skinned
100 g tapioca flour
100 ml thick coconut milk
1 stalk of spring onion, finely chopped
Spice Paste
2 cloves of garlic
3 shallots
1 cm ginger
1/2 teaspoon pepper
1 cm galangal (laos)
salt to taste
Peanut Sauce
50 g fried peanut
3 pan-broil candlenuts
2 red chilli, seeded
2 bird's eyes chillies (optional)
Salt and sugar to taste
100 cc water
Grind or blend the spice paste ingredients.
Add the fish and spring onion, process until fine, put into a large bowl and stir in all together with tapioca flour and coconut milk.
Shape the mixture into long oval (or small round shape), deep fry in hot oil until cooked and golden brown.
To make peanut sauce: grind or blend all the ingredients until smooth, add water and simmer over low heat for few minutes.
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