Peel garlic, shallots, lemon grass and ginger and roughly chop down
De-seed chilis and roughly cut.
Dry Toast coriander seeds
Place the garlic,shallots,Lemongrass, ginger, chilis and tomatoes in a blender and add remaining marinade ingredients, Not the Tamarind. Blend to a fine paste.
Gently heat a pan with a little oil and add spice paste. cook until fragrant and slightly golden, add tamarind at this point and remove from heat to cool.
Check snapper fillets for pin bones and check prawns have been deveined.
Peel fibrous outer layers of lemon grass and cut into equal halves and reserve.
Combine fish, prawns and remaining ingredients into a mixer and blend until smooth.
Take a few tablespoon of the blended mix and mould around lemongrass. chill for 5- 10 mins, then grill over medium high heat for 6 - 8 mins per skewer.
«The spice paste play an integral part to Indonesian cooking and can be made in advance and refrigerated for up to a week or frozen until needed.If you cant access fresh seafood frozen can be used but will need to be dried off properly before blending»