Balinese Seafood Satay On Lemongrass Recipes
LEMONGRASS CHICKEN SATAY
Nice unique tasting satay thai style. Simple to prepare but good enough for either a party or a simple family meal.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mince chicken thigh with cleaver, and set aside.
- Using pestle and mortar, grind spring onions, chillies and garlic till very fine.
- Add minced chicken and continue to grind till mixtures resembles pate.
- Transfer mince to a mixing bowl, add egg, lime juice, fish sauce, cornflour, pepper and sugar.
- Mix well, kneading till the mixture is thick and dough-like in consistency.
- Leave mixture to firm up in the fridge.
- (about an hour).
- Take about 2 tablespoon of mixture and shape it around a lemongrass stalk.
- Repeat with remaining mixture till all are used up.
- Brush lightly with canola oil.
- Heat grill and cook the satays for 5-8 minutes, turning frequently till the chicken mixture is slightly charred.
- Serve warm with sweet chilli sauce.
Nutrition Facts : Calories 410, Fat 28.8, SaturatedFat 6.7, Cholesterol 198, Sodium 843.4, Carbohydrate 12.1, Fiber 2.4, Sugar 4.1, Protein 26.7
BALINESE SEAFOOD SATAY ON LEMONGRASS
Yield 20 sticks
Number Of Ingredients 21
Steps:
- 1. Start the seasoning paste by processing chilies, onions, garlic, cashews and shrimp paste to a paste. Heat oil in a pan, add paste and stir-fry over moderate heat for 3 minutes. Add turmeric, tomato, tamarind juice and lemongrass and cook until the liquid has dried up and the oil starts to separate. The paste can be used immediately or kept for later use. 2. Pulse fish and prawn until they form a paste. Add the coconut, kaffir lime leaves, pepper, salt, sugar and chilies. 3. Make a shallow slit in one end of each lemongrass stick, and bruise that end. Then form the paste around that end into a drumstick shape. 4. Cook on a barbecue or under a broiler until golden brown (5-10 mins), turning as needed so they do not burn.
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- For spice paste, process ingredients (except tamarind paste and oil) in a food processor until a fine paste forms, adding a little water if necessary. Add oil and spice paste to a frying pan over medium heat and stir-fry until fragrant (5-6 minutes). Add tamarind and stir frequently until paste is golden (3 minutes), then set aside to cool.
- Process fish and prawns in a food processor until just blended, then transfer to a bowl and mix with coconut, lime leaves, palm sugar and spice paste. To test the flavour, fry a little mixture in oil until cooked through. Adjust seasoning to taste if required, then mould heaped tablespoons of mixture onto one end of lemongrass stalks.
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