Ingredients
250 g small fresh fish and shrimp
1 tsp prahok, chopped
1 tbsp ripe tamarine juice
1 tsp salt
1/2 tbsp sugar
2-3 bird chilies
Kroeung
2 tbsp lemon grass stalk, sliced thinly
1 tbsp lemon grass leave, sliced thinly
1 tsp galangal, cut small
1 tsp turmeric, cut small
3 garlic cloves
banana leaf for wrapping
Method
Wash small fish and shrimp thoroughly, and drained. Remove sweet basil from their stems and set aside.
Make the kroeung by pounding lemon grass leaves first when smooth follow lemon grass stalk and the other ingredients of the kroeung, continue pounding until fine then add chopped prahok and pound lightly until well mixed.
Place fish and shrimp into the kroeung and just pound lightly for a while until well blended, season with salt, sugar and tamarind juice. Lastly, add chili and sweet basil. Then wrap the mixture with banana leaf and bring it to grill for about 20 minutes until cooked.
