Balinese seafood satay Sate lilit recipes

Ingredients

• 300 gm skinless snapper or flathead fillet, pin-boned, coarsely chopped
• 300 gm uncooked medium prawns, peeled
• 80 gm (1 cup) desiccated coconut, moistened with 60ml coconut milk or water
• 80 gm (1 cup) desiccated coconut, moistened with 60ml coconut milk or water
• 5 kaffir lime leaves, thinly sliced
• 1 tbsp dark palm sugar (see note)
• 10 thin lemongrass stalks, cut into 15cm lengths, for skewers (see note)
• Pinch of brown sugar mixed with 60ml vegetable oil, for brushing
• Spice paste 1 vine-ripened tomato, coarsely chopped
• 25 gm (5cm piece) each ginger and fresh turmeric, coarsely chopped
• 4 each long red chillies and red birdseye chillies, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 3 small golden shallots, coarsely chopped
• 5 candlenuts (see note)
• 2 lemongrass stalks, white part only, finely chopped
• 2 tsp coriander seeds
• 1 tsp shrimp paste (see note)
• ½ tsp black peppercorns, finely crushed
• 80 gm (¼ cup) tamarind pulp, mixed with 60ml water, strained, solids discarded
• 50 ml vegetable oil

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