300 gmskinless snapper or flathead fillet, pin-boned, coarsely chopped300 gmuncooked medium prawns, peeled80 gm (1 cup)desiccated coconut, moistened with 60ml coconut milk or water5kaffir lime leaves, thinly sliced1 tbspdark palm sugar (see note)10thin lemongrass stalks, cut into 15cm lengths, for skewers (see note)Pinchof brown sugar mixed with 60ml vegetable oil, for brushingSpice paste1vine-ripened tomato, coarsely chopped25 gm (5cm piece) eachginger and fresh turmeric, coarsely chopped4 eachlong red chillies and red birdseye chillies, coarsely chopped4garlic cloves, coarsely chopped3small golden shallots, coarsely chopped5candlenuts (see note)2lemongrass stalks, white part only, finely chopped2 tspcoriander seeds1 tspshrimp paste (see note)½ tspblack peppercorns, finely crushed80 gm (¼ cup)tamarind pulp, mixed with 60ml water, strained, solids discarded50 mlvegetable oil
For spice paste, process ingredients (except tamarind paste and oil) in a food processor until a fine paste forms, adding a little water if necessary. Add oil and spice paste to a frying pan over medium heat and stir-fry until fragrant (5-6 minutes). Add tamarind and stir frequently until paste is golden (3 minutes), then set aside to cool.
Process fish and prawns in a food processor until just blended, then transfer to a bowl and mix with coconut, lime leaves, palm sugar and spice paste. To test the flavour, fry a little mixture in oil until cooked through. Adjust seasoning to taste if required, then mould heaped tablespoons of mixture onto one end of lemongrass stalks.
Heat a char-grill pan over high heat. Grill satay, turning and brushing occasionally with brown sugar and oil mixture, until golden and cooked through (5-6 minutes each side). Serve hot.
Note Dark palm sugar is made from the coconut palm; in
Indonesia it's called gula Jawa. If lemongrass is unavailable, you
can use bamboo paddles or wooden chopsticks as skewers. Soak them
in water for 20 minutes then dry them before using. Candlenuts are
available from Asian grocers. Shrimp paste, known as terasi in
Indonesia, is available from Asian grocers. It requires roasting
before use: preheat oven to 200C, wrap shrimp paste in foil and
roast until fragrant (5 minutes).
This recipe is from the June 2011 issue of Australian Gourmet
It may come as a surprise but Indonesia is the home of the
satay (sate in Indonesia) and there are literally hundreds of
permutations. Satay can be made with beef, poultry, goat, pork,
rabbit, offal, turtle and even minced seafood wrapped around sticks
of lemongrass. The last is called sate lilit and it originated in
Bali. It's not served with the usual peanut sauce, or any sauce for
that matter, and it's absolutely irresistible. This recipe is
adapted from The Food of Bali by Heinz von Holzen.
At A Glance
Serves 20 people
At A Glance
Serves 20 people
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