BALINESE SEAFOOD SATAY ON LEMONGRASS

BALINESE SEAFOOD SATAY ON LEMONGRASS image

Yield 20 sticks

Number Of Ingredients 21

4 fresh chilies (or 4 dried chilies and 1 fresh jalapeno)
half a red onion
3 cloves garlic
2 T ginger, minced or grated
10 cashews
1/2 t shrimp paste
2 t coriander seeds or powder
1/4 c oil
1/2 t turmeric powder
1 small tomato, minced
1 heaped T tamarind paste
1 stem fresh lemon grass, bottom 5", bruised and cut in 3
10 oz fish, chicken or Quorn
10 oz prawns
1.5 c dessicated coconut, moistened with 3/4 c milk
5 kafir lime leaves, very finely shredded
1 t freshly ground pepper
1 t salt
1 T brown sugar or palm sugar
2-3 chilies (optional)
10-12 stems fresh lemongrass cut into 2 pieces about 5" long

Steps:

1. Start the seasoning paste by processing chilies, onions, garlic, cashews and shrimp paste to a paste. Heat oil in a pan, add paste and stir-fry over moderate heat for 3 minutes. Add turmeric, tomato, tamarind juice and lemongrass and cook until the liquid has dried up and the oil starts to separate. The paste can be used immediately or kept for later use. 2. Pulse fish and prawn until they form a paste. Add the coconut, kaffir lime leaves, pepper, salt, sugar and chilies. 3. Make a shallow slit in one end of each lemongrass stick, and bruise that end. Then form the paste around that end into a drumstick shape. 4. Cook on a barbecue or under a broiler until golden brown (5-10 mins), turning as needed so they do not burn.