The ingredient of Minced seafood sate (sate lilit)
- 300g snapper fillets (or ocean perch fillets), skinned, deboned
- 300g medium green prawns, peeled, deveined
- 90g (1 cup) desiccated coconut, moistened with 2-3 teaspoons water
- 1 tablespoon Thai green curry paste
- 5 Kaffir lime leaves, finely sliced
- 3 small fresh red chillies, chopped
- 1 tablespoon brown sugar
- Salt & ground black pepper, to taste
- 3 lemon grass stalks, trimmed
- 1 tablespoon olive oil
- Lemon wedges, to serve
The instruction how to make Minced seafood sate (sate lilit)
- Place fish fillets and prawns in the bowl of a food processor and process until just smooth. Transfer to a bowl and stir in coconut, curry paste, lime leaves, chillies and brown sugar. Season with salt and pepper. Cut each of the lemon grass stalks lengthways into four 20cm lengths. Mould 2-3 tablespoons of the fish mixture around the end of each lemon grass length. Place on a plate, cover and place in the fridge for 3 hours (time permitting) to allow flavours to develop.
- Heat the olive oil in a large non-stick frying pan over medium heat. Place the sate skewers on their side in the pan and cook over medium heat, turning occasionally, for 4-5 minutes or until lightly browned and just cooked through. Serve immediately with lemon wedges.
Nutritions of Minced seafood sate (sate lilit)calories: