Recipe: Sate Lilit Bali

Satay Lilit Bali - shrimp and mackerel loaded onto bamboo skewers, grilled and then served with Balinese dipping sauce. |

Course Main Course
Cuisine Indonesian
Keyword Sate Lilit Bali


  • 250 grams shrimp cleaned and deveined
  • 250 grams mackerel or any firm white flesh fillet
  • 50 grams desiccated coconut
  • 6 pieces kaffir lime leaves thinly sliced
  • 2 tablespoons palm sugar gula jawa
  • Red capsicum tiny cubes for sprinkles
  • Bamboo skewers or fresh lemongrass may be used

Processed Ingredients:

  • 8 shallots
  • 2 cloves garlic
  • 2 cm galangal or blue ginger
  • 2 cm kencur or lesser galangal
  • 1 teaspoon coriander seeds
  • 1 cm fresh turmeric
  • Mince all ingredients until they turn into a smooth paste. DO NOT FRY


  1. Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
  2. Add processed ingredients, mix well. Add salt & sugar to taste.
  3. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
  4. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
  5. Charcoal grill sate until light brown and cooked through.