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Sate Lilit - Balinese seafood lemongrass skewers Recipe

Ingredients for people

  • Red snapper : 400 g
  • Deveined prawn(s) : 15 whole
  • Dessicated coconut : 120 g
  • Lime leave(s) : 5 whole
  • Red chilli(s) : 2 whole
  • Brown sugar : 30 g
  • Stick(s) of lemongrass : 6 whole

  • For the marinade
  • Garlic clove(s) : 3 whole
  • Shallot(s) : 6 whole
  • Fresh ginger : 30 g
  • Ground turmeric : 2 Tsp
  • Tomato(es) : 0.5 whole
  • Coriander seeds : 5 g
  • Shrimp paste : 5 g
  • Tamarind paste : 15 g
  • Stick(s) of lemongrass : 2 whole
  • Red chilli(s) : 6 whole
  • Macadamia nut(s) : 4 g
  • 1For the marinade

    Peel garlic, shallots, lemon grass and ginger and roughly chop down
    De-seed chilis and roughly cut.
    Dry Toast coriander seeds
    Place the garlic,shallots,Lemongrass, ginger, chilis and tomatoes in a blender and add remaining marinade ingredients, Not the Tamarind. Blend to a fine paste.

    Gently heat a pan with a little oil and add spice paste. cook until fragrant and slightly golden, add tamarind at this point and remove from heat to cool.

  • 2For skewers

    Check snapper fillets for pin bones and check prawns have been deveined.

    Peel fibrous outer layers of lemon grass and cut into equal halves and reserve.

    Combine fish, prawns and remaining ingredients into a mixer and blend until smooth.

    Take a few tablespoon of the blended mix and mould around lemongrass. chill for 5- 10 mins, then grill over medium high heat for 6 - 8 mins per skewer.

Chef's tip

«The spice paste play an integral part to Indonesian cooking and can be made in advance and refrigerated for up to a week or frozen until needed.If you cant access fresh seafood frozen can be used but will need to be dried off properly before blending»

A delicious alternative to the better known chicken satay. Made with prawns, fresh fish and coconut and skewered on Lemongrass for extra aromatics and flavour

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  • Preparation  30mins
  • Cooking time  10mins
  • Rest time  10mins