INGREDIENTS
500g green Prawns, peeled, deveined and chopped
350g Tailor fillets, skin off, bones removed and chopped
1 cup freshly grated coconut (see above)
6 kaffir lime leaves, finely shredded (see notes)
1 tablespoon dark palm sugar
9 thin stalks lemongrass, cut into 20cm lengths
Peanut oil, for rolling
Steamed jasmine rice, for serving
METHOD
Make Satay Lilit Paste: combine all ingredients, except peanut oil, in a food processor and process into a fine paste. Heat peanut oil in a frying pan, add paste and cook, stirring often, for about 5 minutes, until fragrant. Set aside to cool.
Make Pineapple Salsa: combine all ingredients and set aside.
Place prawns and fish in a food processor and process to a coarse paste. Mix with Satay Paste, coconut, kaffir lime and sugar. With wet hands, separate the paste into 18 balls. Mould each ball around the thick half of a length of lemongrass, roll in a little peanut oil and place on a tray in a single layer.
Heat a barbecue or char-grill plate.
Cook skewers for about 2 minutes each side, until cooked through. Serve with rice and Pineapple Salsa.
