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INGREDIENTS:
600 gr duck or chicken meat, minced
2 cups freshly grated coconut
5 kaffir lime leaves, very finely shredded
1 tsp black peppercorns, crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp chopped palm sugar
lemon grass or satay skewers
SPICE PASTE:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
3 red chilies, sliced
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander
½ tsp black peppercorn
3 candlenuts
1 tsp dried shrimp paste
pinch of freshly grated nutmeg
2 cloves
2 tbsp oil
PREPARATION:
Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.
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