Episode 21 - Seafood Sate
Prawn tails, peeled and deveined
Kafir lime leaves, finely chopped
Chilli, finely chopped
Garlic, finely chopped
Shallots, finely chopped
Lemon grass stalks, cut into 15cm lengths
Finely chop the snapper and prawn meat. Set aside in the fridge.
In a small fry pan with a little oil fry the lime leaf, chilli, galangal, garlic and shallots for 3-4 minutes.
Remove from heat and cool slightly.
When cooled slightly mix through the fish mix and add the grated coconut. Check the seasoning.
Place 2 tbl of mixture in the palm of your hand. Place the lemongrass stalk in the centre and wrap the mix around it.
Grill the sate till golden brown.