1 tsp prawn paste
3 pc shallots, thinly sliced
2 cloves garlic, graded
1 tbls Galangal, graded
1 pc red chillies
1/3 tsp Turmeric
1 pc lemon peel
500 g Norwegian salmon, skin and boneless
2 tsp salt
1 pc egg
2 pc kaffir lime leaves, finely chopped
2 ss coriander leaves, finely chopped
1 dl coconut milk
250 g roasted dried breadcrumbs with garlic and salt.
Preheat a casserole with salted water.
In a kitchen machine, mince the fish together with the onions. Stir in the kaffir lime leaves, salt and fresh coriander. Mix well. Add the egg and little by little the coconut milk. Flavour in the end with the spice mix. Make fish balls with two tablespoons and water, poach the fish balls in salted water for 2-3 minutes. Take them out and place them on a kitchen towel. Roll them in the yogurt dressing and then in roasted breadcrumbs. Place then on lollipop/grill sticks. Serve with the rest of the green curry dressing.
Green curry Yogurt dressing
2 dl Greek yogurt
Flavour with green curry and lime juice