Balinese Sate Lilit

Ingredients

• •Minced fish
• •Grated coconut
• •Shallot
• •Garlic
• •Turmeric
• •Galangal
• •Lemongrass stalks
• •Kaffir lime leaves
• •Palm sugar
• •Bird's eye chili

Steps

1. 1Grind shallot, garlic, turmeric, galangal, and bird's eye chili into a fine, aromatic paste.
2. 2Mix the spice paste into minced fish along with grated coconut, finely sliced kaffir lime leaves, and a little palm sugar.
3. 3Knead the mixture firmly with your hands for a few minutes, until it turns sticky and holds together well.
4. 4Take a lemongrass stalk, trimmed to leave a firm handle, and mold a portion of the fish mixture around the upper part of the stalk.
5. 5Press and smooth the mixture with wet fingers until it forms an even, tapered layer wrapped around the stalk like a small torch.
6. 6Repeat with the remaining mixture and stalks, arranging the finished skewers on a tray.
7. 7Grill the sate over hot charcoal, turning them every minute or so, until the coconut mixture turns golden brown and lightly charred in spots.
8. 8Serve the sate lilit hot off the grill, holding the lemongrass stalk as a natural handle while eating.