Ingredients:
- 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
Method:
- 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.
