Barramundi and Prawn Tsukune - Chef Recipe by Ben Pienprasop

Ingredients

25 g coriander roots
5 g lime leaves
25 g Thai basil
1 kg barramundi, skin off
500 g Tiger prawns, peeled
150 g Thai red curry paste
80 g fish sauce
80 g sugar
100 g young coconut meat
8 lemongrass stalks

Yuzu kosho mayo:

5 g yuzu kosho
100 g Kewpie mayo
10mL yuzu juice
Salt to taste

Ajard pickle:

10 g diced cucumber
10 g chilli, chopped
10 g shallots, diced
100mL vinegar
20 g sugar

Method

Wash and chop up coriander root, lime leaves, young coconut and put it aside in mixing bowl.

Combine the barramundi and Tiger prawns, curry paste and sugar in a food processor. Process until fine.

Add chopped ingredients and then keep processing for a few minutes longer until the fish is firm.

Use your hand to shape fish mixture to 100 g each and wrap it around the lemongrass (using lemongrass as its skewer).

Leave it in the fridge for 30 minutes.

Then you can start to grill them with mid heat till the meat is cooked.

Serve with yuzu kosho mayo as dipping sauce and Ajard pickle on the side.

For the mayo and pickles, mix all ingredients together.

Recipe provided by KARLA