Minced Seafood Satay
This is probably the most delicious satay you’ll ever encounter.
Nonetheless, even when using wooden skewers and a normal charcoal grill
|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.