| | Rempah (see below) |
| 1 1/2 | lb | White fish filets |
| 2 | ts | Salt |
| 1 | tb | Sugar |
| 1/2 | ts | White pepper |
| 1 | lg | Egg, lightly beaten |
| 4 | | Fresh or frozen Kaffir lime leaves (daun limau perut) * |
| 24 | | 6-inch squares of fresh or frozen banana leaf or aluminum foil |
| 24 | md | Shrimp (about 1/2 pound), peeled and deveined |
| | REMPAH (SPICE PASTE |
| 8 | | Dried red chiles |
| 2 | | Stalks fresh lemongrass or |
| 1 | tb | Lemongrass powder or |
| | Zest of 1/2 lemon |
| 2 | qt | Slices fresh galangal or |
| 1 | qt | Slice dried galangal, soaked in warm water for 30 minutes |
| 6 | cn | Nuts (buah kera) or macadamia nuts |
| 2 | | Shallots |
| 4 | | Cloves garlic |
| 1/2 | ts | Turmeric |
| 3/4 | ts | Ground coriander seeds |
| 1/2 | ts | Shrimp paste or anchovy paste |
| 1 | c | Thick coconut milk |
