Balinese seafood satay (Sate lilit)
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So popular from our recent Chef’s Table at our Guildford showroom the Miele chef’s have given team Roundhouse the recipes for us all to try at home. Great as a starter or a side accompaniment to the main event this dish is fresh, packed full of flavour, easy to make and above all absolutely delicious!
Ingredients
Serves 4-6
300g white firm fish, skinless and pin-boned
150g tiger prawns, peeled and deveined
3tbsp. grated creamed coconut
15g palm sugar
5 kaffir lime leaves, thinly sliced
1tbsp. fish sauce
For the spice paste:
1 vine-ripened tomato, chopped
25g ginger, chopped
15g fresh turmeric, grated or 1 tsp ground turmeric
4 red chillies, deseeded and chopped
2 shallots, chopped
5 candlenuts or macadamia nuts
2 lemongrass stalks, white part only, finely chopped
2tsp ground coriander
1tsp shrimp paste
1/2tsp black pepper
2tbsp tamarind pulp
3tbsp vegetable oil
Crunchy salad leaves, to serve
Lime wedges, to serve
Method:
- For the spice paste, process everything but the oil in a food processor or blender until a fine paste forms, adding a little water if necessary. Heat up the oil in a frying pan and add the paste, stir-frying until fragrant and golden (6-7 minutes). Allow to cool.
- Preheat your oven using Fan Grill 225°.
- Process the fish and prawns in a food processor until just blended, then transfer into a bowl and combine with the spice paste, coconut, shredded leaves and fish sauce. To test the flavour, fry a little mixture in oil until cooked through and adjust the seasoning if required.
- Mould heaped tablespoons of the mixture and place on the anti-splash guard over the universal tray.
- Place the tray with the satay on the shelf position 5 in the oven and cook for 5 minutes.
- Allow to cool slightly and serve on a platter with the lettuce leaves and lime wedges.