Prepare spice mix.  In a food processor (or if you have a mortar and pestle), combine all spices except lemongrass, kaffir lime leaves, basil and cilantro. Add a bit of water if needed to help blend.

Heat 1 tsp of coconut oil in a frying pan and the spice mix, lemongrass, kefir lime leaves, basil and cilantro.  Cook over medium heat until fragrant.  Set aside and remove lemongrass.

Place the chicken in a big bowl, add coconut and kaffir lime leaves and egg and combine well.  Add 2 tablespoons spice paste and season with salt.  Mix until evenly coated.

Take a heaped tablespoon of the mixture, place it on your palm and spread gently using the spoon.  Take a lemongrass and mould the mixture and press around.  Heat a grill or grill pan or broiler and cook about 5 minutes per side.  Serve with Sambal Ketchup.