Minced Seafood Satay Recipe

Minced Seafood Satay Recipe

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).