Mince Seafood Satay ( Sate Lilit Bali ) Recipe cookingetcetera

• 250 gr shrimp - clean, deveined
• 250 gr any firm white flesh fillet
• 50 gr dessicated coconut
• 6 pcs kaffir lime leaves - thinly sliced
• 2 tbs sugar - any sugar, but coconut sugar is better
• bamboo skewers or fresh lemon grass may be used
• 8 pcs shallots (processed)
• 2 pcs garlic (processed)
• 2 cm galangal or blue ginger (processed)
• 2 cm kencur or lesser galangal (processed)
• 1 tsp coriander seeds (processed)
• 1 cm fresh turmeric (processed)

1. Mix both fish & shrimp in food processor until smooth.
2. Mix in dessicated coconut.
3. Add 3 tbs of thick coconut milk
4. Add processed ingredients, mix well.
5. Add salt & sugar to taste.
6. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
7. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly Charcoal grill sate until light brown and cooked through
8. Serve with sambal matah Sambal Matah recipe may be viewed here http://www.cookingetcetera.com/2009/02/minced-seafood-satay-balinese-style/

shrimp clean, fillet, coconut, lime, sugar, bamboo skewers, shallots, garlic, ginger, kencur, coriander seeds, turmeric

Taken from www.chowhound.com/recipes/mince-seafood-satay-sate-lilit-bali-27723 (may not work)