- 250g medium prawns (deshelled and deveined)
- 250g fresh mackerel/tuna/snapper fillet (skin removed)
- 50g desiccated coconut (unsweetened)
- 2 tbsp palm sugar
- 3 tbsp coconut milk (Ayam Brand, dark blue can)
- 6 kaffir lime leaves (stem removed, finely sliced)
- 7-8 whole lemongrass stalks
- Grapeseed oil
- 8 shallots
- 5 garlic
- 1” galangal
- ½” lesser galangal (aka Kencur, looks like fingers)
- 1” turmeric root
- ½” ginger
- 3 candlenut
- 1” lemongrass
- 1 tsp shrimp paste/terasi/belacan
- 1 tsp coriander seeds
- ¼ tsp ground nutmeg
- 1 chilli padi
- 3 large red chillis
1. In a food processor, blend all the ingredients for the spice paste and set aside.
2. Blend the prawns, fish, kaffir leaves and palm sugar in a food processor until smooth. Mix in the desiccated coconut along with the coconut milk.
3. Add in the spice paste and mix well. Season with some salt to taste.
4. The mixture should come together without falling apart. If the mixture is too dry, add some oil or an egg white.
5. Wrap 1-2 tbsp of the mixture around the top third of a lemongrass stick, and flatten slightly.
6. Brush each sate with some oil.
7. Heat a grill pan with some oil and cook the sate sticks over medium heat until golden brown and cooked through.