Mince Seafood Satay ( Sate Lilit Bali ) Recipe

Difficulty: Medium |

Indonesia is believed to be the Home of Sate – according to Wikipedia (and so do many Indonesians out there) . I totally agree. Each province definitely has a different variety of satay – either in the usage of ingredients or type of meat.

One more type of dish with overwhelming variety in Indonesia is “Soto” – a type of soup using basic ingredients of kaffir lime leaves, lemon grass and coconut milk. It’s actually a main dish, served with steam rice and chili condiments.

  • 250 gr shrimp - clean, deveined
  • 250 gr any firm white flesh fillet
  • 50 gr dessicated coconut
  • 6 pcs kaffir lime leaves - thinly sliced
  • 2 tbs sugar - any sugar, but coconut sugar is better
  • bamboo skewers or fresh lemon grass may be used
  • 8 pcs shallots (processed)
  • 2 pcs garlic (processed)
  • 2 cm galangal or blue ginger (processed)
  • 2 cm kencur or lesser galangal (processed)
  • 1 tsp coriander seeds (processed)
  • 1 cm fresh turmeric (processed)
  1. Mix both fish & shrimp in food processor until smooth.
    Mix in dessicated coconut. Add 3 tbs of thick coconut milk
  2. Add processed ingredients, mix well. Add salt & sugar to taste. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
  3. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
    Charcoal grill sate until light brown and cooked through
  4. Serve with “sambal matah”
    Sambal Matah recipe may be viewed here

Member recipes are not tested by the CHOW food team.