Balinese Style Sate Lilit

Bobby Ong

Plated Asia Producer
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Balinese Style “Sate Lilit” is a variant of satay originating from Balinese/Indonesian cuisine. This satay is usually made from minced pork, beef, chicken, or seafood, which is then mixed with a special chilli paste made of grated coconut, chillies, lemongrass, candlenuts, turmeric, tamarind, etc. All the ingredients are then mixed and wrap around the lemongrass or skewer in a rotation motion to form a “lilit” pattern, hence the name. In our recipe, we have chosen to use seafood – mackerel and shrimps to be precise.

If you liked seafood, you may want to take a look at our seafood recipes.

How to make Balinese Style Sate Lilit

Preparation

for 12 to 15 satays

Chilli paste

  • 2 red chillies
  • 5 shallots
  • 5 cloves garlic
  • 1 inch ginger
  • 3 kaffir lime leaves
  • 1 stalk lemongrass
  • 3 candlenuts
  • 1 inch turmeric
  • 50 ml oil
  • 1 bay leaf
  • ½ tsp tamarind water

Satay paste

  • 300 g boneless mackerel
  • 100 g shrimps, peeled and deveined
  • 50 g grated coconut
  • 1 tsp brown sugar
  • 1 tsp salt
  • ½ tsp white pepper

Skewers

  • 12 to 15 stalks lemongrass

Step-by-step

  1. Blend together red chillies, shallots, garlic, ginger, kaffir lime leaves, lemongrass, candlenuts, turmeric and oil into a smooth paste.
  2. Add chilli paste into medium-heat pan. Add bay leaf and tamarind water.
  3. Stir-fry chilli paste for 8 to 10 minutes or until fragrance. Set aside and let cool.
  4. Blend mackerel and shrimps into a smooth and sticky paste.
  5. Add grated coconut, brown sugar, salt, white pepper and cooked chilli paste.
  6. Blend all ingredients until well combined.
  7. For the skewers, peel and discard the dried outer layers of the lemongrass. Trim off the root tips and ⅓ of the green parts.
  8. Wrap one full tablespoon of blended mixture around the lemongrass in a rotation motion until it covers the entire white part.
  9. In a few batches (depending on the size of your pan), cook satay for about 2 minutes each side on medium-heat.
  10. Serve while still hot. Enjoy!

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