Peel and finely chop the ginger root, cut the kaffir lime leaves into very thin strips, and cut the white part of the lemongrass into very thin slices. In a large baking bowl, toss the fish with the lentil leaves, salt and sugar and pull. Soak the chilies in hot water for 20 minutes or until they are soft. Drain and place in a large electric blender or mortar form. Blend together with turmeric, ginger, shallots, lemongrass, cilantro, nuts, crab paste, and the egg to make a puree.
2. Heat 3 tbsp. oil in a wok or possibly in a frying pan and roast the puree until the aroma begins to develop. Cool slightly and add to fish form. Add coconut milk and knead.
3. cut 20 squares of 15 cm from the banana leaves or the aluminum foil and brush with oil put 2 tbsp of fish paste in oblong heaps (in the direction of the grain), fold them and attach the ends with toothpicks.
4. grill the packets on the barbecue or roast them in a heated oven at 220 °C.
When they smell nice and are firm to the touch, they are ready and should be served and eaten on the spot and still wrapped.
The banana leaves serve as packaging, so they are not eaten.
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