© 2017 PERI TINKERSELL


INGREDIENTS;

400 gram fish fillet
200 gram Prawn peeled
100 gram grated Coconut
5 t pcs Chili Padi chopped (you can skip this if you can’ tolerate spicy) (in Bahasa called "cabe rawit")
6 Leaves pcs Kaffir Lime
2 Leaves pcs Bay
1 pcs Lemongrass use the white part, crushed
1 tbsp Tamarind water
1 tbsp Salt
1/2 tsp Black Pepper coarse
1 tsp Brown Sugar
2 tbsp Canola Oil
Lemongrass for the skewer

PUREE WITH A FOOD PROCESSOR OR A MORTAR ;

4 pcs Red Chili Paper
4 cloves Garlic
8 cloves Shallot (Indonesian shallot is smaller than the regular shallot so you can less the amount )
1 cm Turmeric peeled
1 cm Ginger
1 pcs Tomato deseed, chopped
5 pcs Candlenut

INSTRUCTIONS

Finely, chop the prawn and fish, set aside. (or use a food processor)

In a non-stick pan over medium heat, add the canola oil, stir in the spices that have been pureed, kaffir lime leaves, lemongrass, bay leaves, chili padi and tamarind water cook until fragrant.

Add salt, black paper coarse, brown sugar, taste and add more salt if necessary.

Add the grated coconut, and stir until well combined and keep stirring for 1-2 minutes more.

Remove from heat.

Combine all the spices with the fish and prawn, mix well.

Place 1-2 tbsp of the satay meat in the palm of your hand, place the lemongrass in the center of the meat, wrap gently with your hand. Set aside.

Prepare a non stick grilling pan, spray the pan with oil, place the satay on the pan and grill on each side with a medium low heat.

Once your satay is turn into golden brown on each side, the satay is done, remove from heat.

Ready to serve! 😍

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Tampines, 2017