Method

Place fish, shallots, spring onions and coriander into a stick blender bowl. Blitz until smooth add curry paste, salt and lime then blend together. Add egg white and mix until paste is thick. Divide into 12 portions and shape around lemongrass stalks. Grill on high or shallow fry turning once until cooked.

Salad Method

Combine together, cover and leave until ready to serve.