Sandra Djohan

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Sate Lilit


  • 300  g (10 oz) skirmed. boneless snapper fillet
  • 300 g (10 oz) raw prawns, peeled.
  • 2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened
  • 1/2 cup spice paste for seafood
  • 5 fragrant lime leaves, cut in hair-like shreds
  • 1 teaspoon black peppercorns, finely crushed
  • 2 teaspoons salt300
  • 3-5 green bird’s-eye chillies, very finely chopped
  • 2 tablespoons brown sugar lemon grass, cut in 15 cm (6 in) lengths, or satay skewers

Instructions

  • Combine snapper fillet or other firm white fish with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well. Mould a heaped tablespoonful of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
  • Helpful hints : It is important to use fresh prawns and fish for this dish, as thawed frozen seafood exudes too much moisture. The brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay.
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