500g Green Mussels
200g Grated Coconut, toasted
100g Big Red Chilies
20g Red Cayenne Pepper
10g Galangal, smashed
20g Lemongrass, smashed
3 Bay Leaves
3 pcs Lime Leaves
30g Brown Sugar
13g Chicken Stock Powder
19g Sweet Soy Sauce
50ml Cooking Oil
In a blender, add big red chilies, red chili peppers, shallots, garlic, candlenut, turmeric, ginger and coriander. Blend well.
With some oil, sauté the blended spices, bay leaves, lime leaves and lemongrass until cooked and fragrant with oils released.
Add brown sugar, chicken stock powder, salt, sweet soy sauce and stir well.
Remove and let the spices cool down to room temperature.
Once the spices have cooled, transfer them into a medium bowl, add grated coconut and mussels. Stir well and let it sit for 30 minutes in the chiller.
Take about 5 – 6 pieces of mussels and thread them into a skewer. Repeat for all.