Minced Seafood Satay Recipe |
Ingredients: |
300 g snapper (or other white fish) fillet 300 g prawns, peeled 2 cups freshly grated coconut ½ cup spice paste for seafood 5 Kaffir lime leaves 1 teaspoon black peppercorns, finely crushed 2 teaspoons salt 3 – 5 bird’s eye chilies, very finely chopped 2 tablespoons brown sugar Lemon grass, cut in 15cm lengths or satay wooden sticks Seafood Spice Paste: 10 red chillies, seeded and chopped 6 cloves garlic, peeled and chopped 10 cm ginger, peeled and chopped 10 cm turmeric, peeled and chopped 1 tomato, skinned and seeded 1 tablespoon coriander seeds 10 candlenuts 1 teaspoon dried shrimp paste 4 tablespoons oil 2 salam leaves 2 stalks lemon grass, bruised 3 tablespoons tamarind pulp Process coarsely all ingredients, except oil, tamarind pulp, salam leaves and lemon grass. Heat oil and sauté paste, salam leaves and lemon grass over moderate heat for 5 minutes. Finish with tamarind. Let cool. |
Method: Combine fish and prawn and mince finely (can be done in a food processor). Add other ingredients and mix well. Mould a heaped tablespoonful of this mixture around a trimmed stalk of lemon grass or satay wooden stick and grill until golden brown (the brown sugar adds sweetness and gives the slightly charred exterior typical of Balinese satay). |
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