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.