Soak the bamboo skewers in water for 20 minutes before using. To make the sticky chilli dipping sauce, process the chillies and capsicum in a food processor until finely chopped. Place the remaining ingredients into a heavy-based saucepan over medium–high heat and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, for 30–40 minutes or until thickened. Cool completely before using.
Meanwhile, to make the fish balls, mix the galangal, garlic, lemongrass, lime leaves, curry paste, egg and snapper in a food processor until combined and the fish is coarsely chopped. Transfer to a large bowl, add the onion, beans and coriander root and season with sea salt and freshly ground black pepper.
Using your hands, mix until combined. Using damp hands roll 1 heaped tablespoon of mixture into a ball. Repeat with the remaining mixture.
Put three balls onto each skewer. Repeat with the remaining fish balls and skewers.
Heat a barbecue grill to high. Lightly oil the skewers and cook in batches, turning frequently, for 5 minutes or until browned and cooked through. Serve on banana leaves, with lime wedges and the dipping sauce on the side.
Recipe extract from Dish it Up by Hayden Quinn, published by Allen & Unwin.