Indonesian sea bass kebab with lemongrass

Name: Indonesian sea bass kebab with lemongrass
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 Vanka Kawat deep frozen puree leaves lime leaves, bag 100 g; 230 g frozen sea bass; 250 g frozen raw peeled pink shrimps; 1 stem chilled lemongrass lemongrass; 1 Red pepper; 2 broken shallot; 3 cm fresh ginger; 2 toe garlic; 1 tl fish sauce; 50 g coconut cream pack of 150 g; 1 tl dark brown sugar; tl salt; 2 el Two Chicks protein bottle 500 g; 2 tl cornstarch; 1 broken lime; 3 el sweet chilli sauce

Indonesian sea bass kebab with lemongrass, red pepper, shallots and sweet chili sauce

Ingredients

Kitchen Stuff

8 tapas stick
1 hand blender with tray
1 baking paper

Directions

Preheat the oven to 180 ° C. Let the puret leaves, sea bass and shrimp thaw. Soak the tapas picks in water.
In the meantime, remove the outer leaf and the ends of the lemongrass and cut into coarse pieces.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into pieces.
Cut the shallots into 4 parts. Peel the ginger and cut into large pieces. Halve the garlic.
Put the lemongrass, pepper, shallot, ginger, garlic, fish sauce, santen, sugar and salt in the container of the hand blender.
Grind everything into a Bumbu spice (smooth seasoning mixture).
Cut the purée leaves into wafer thin strips of 1 mm.
Remove the skin from the fish. Finely chop the fish meat and shrimp.
Put all fish in the bowl with the boemboe, purpurea, egg white and cornflour and mix well with your hands.
Divide the fish mixture into equal portions and knead each portion around a tapas stick. Press well.
Place the kebabs on a baking tray covered with parchment paper. Fry the fish kebabs in the middle of the oven for about 10 minutes until golden brown and done.
Meanwhile, clean the lime, grate the green skin and squeeze the fruit. Stir the grater through the chili sauce and season with the juice.
Take the kebabs out of the oven and serve with the sauce.