Ingredients
Units
Scale
- 450 grams shrimp (size 50-60 pcs/kg), minced
- 250 grams smoked peppered mackerel fillet (TFD change – original used regular mackerel fillet), minced/flaked
- 50 ml cooking oil
- 1 stalk lemongrass
- 4 bay leaves, stem and inner vein removed or use 3 tsp. bay leaf powder
- 200 grams grated coconut
- 10 grams salt (about 2 tsp.)
- 250 ml coconut cream
- 10 stalks lemongrass (or 10 individual chopsticks or bamboo skewers, but please try and use lemongrass as the Balinese intended)
- ***
- Chopped Fresh Spices:
- 50 grams shallot
- 8 red jalapeno or fresno chiles
- 7 cloves garlic
- 2 tsp, coriander seeds
- 1/4 piece nutmeg
- 4 pieces of long pepper
- 3 stalks lemongrass, use the white inner parts only
- 2 cm piece of peeled galangal
- 4 cm piece of peeled fresh ginger (TFD change, original called for kencur)
- 10 grams salt (about 2 tsp.)
- 12 grams sugar (about 2 teaspoons) – TFD prefers to use palm sugar as opposed to regular
- 4 Kaffir lime leaves
- 4 grams fermented shrimp paste (optional)
- ***
- Balinese Chili Relish or some form of thick hot sauce
Instructions
- Finely chop all fresh spices with a food processor or blender, then sauté with some oil in a frying pan until the spices are well cooked and fragrant. Add minced mackerel and shrimp, mix and knead mixture until it becomes more elastic, but doesn’t stick to the bowl.
- Wrap the shrimp mackerel ‘dough’ round a stalk of lemongrass, a chopstick or a skewer.
- Heat a charcoal grill or use a grill pan with high heat and grill the sate. Serve with Balinese chili relish.
