Sate Lilit Bali
Satay Lilit Bali - shrimp and mackerel loaded onto bamboo skewers, grilled and then served with Balinese dipping sauce.
Servings: 4 people
Calories: 310kcal
Equipment
- Bamboo skewers or fresh lemongrass may be used
Ingredients
- 250 g (8 oz) shrimp, cleaned and deveined
- 250 g (8 oz) mackerel or any firm white flesh fillet
- 50 g (1¾ oz) desiccated coconut
- 6 pieces kaffir lime leaves (thinly sliced)
- 2 tablespoons palm sugar gula jawa
- Red capsicum tiny cubes for sprinkles
Processed Ingredients:
- 8 shallots
- 2 cloves garlic
- 2 cm (¾ inch) galangal or blue ginger
- 2 cm 1 inch (2.5cm) kencur or lesser galangal
- 1 teaspoon coriander seeds
- 1 cm (½ inch) fresh turmeric Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Instructions
- Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
- 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.
- Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
- Charcoal grill sate until light brown and cooked through.
Nutrition
Serving: 4people | Calories: 310kcal | Carbohydrates: 18g | Protein: 27g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 186mg | Sodium: 562mg | Fiber: 3g | Sugar: 8g