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Minced Seafood Satay
This is probably the most delicious satay you'll ever encounter.
The delicate flavours of the prawn and fish are greatly improved,
if you can find spears of fresh lemon grass to use as skewers,
and if you can cook them over a fire of coconut husks rather than charcoal.
Nonetheless, even when using wooden skewers and a normal charcoal grill
you'll have people coming back for more.
|300 g (10 oz) skinned boneless snapper fillet
300 g (10 oz) raw prawns, peeled
2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened
1/2 cup spice paste for seafood
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3-5 green bird's-eye chillies, very finely chopped
2 tablespoons brown sugar
lemon grass, cut in 15 cm (6 in) length, or satay skewers
Combine snapper fillet (or other firm white fish) with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well.
Mould a heaped tablespoon of this mixture around over trimmed stalks of lemon grass or around a wooden skewer and grill over charcoal until golden brown.
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|Recipe & photograph from "The Food of Bali"
by Heinz von Holzen & Lother Arsana,
Periplus Editions (HK) Ltd.