Sate Lilit, minced seafood sate

Serves 4

300gr white snapper skinless fillet or replaced with any fillet of white fish; 300gr prawn, discard the shells and heads;
3 tablespoons fresh finely grated coconut or 2 tablespoons desiccated coconut; 4 fresh lime leaves, sliced thinly; salt and black pepper to season

• Ingredients for the paste

10 shallots, peeled; 4 cloves of garlic, peeled; 4 curly red chilies; 7cm fresh ginger, turmeric and galangal, peeled (or replaced with 1 teaspoons of ginger, turmeric and turmeric powder); 1 teaspoon freshly ground black pepper; 1 teaspoon coriander seed, roast and grind; 3 stalks of lemon grass, finely chopped and use the white part only; 2 tablespoons of tamarind paste, seeds removed; 1 tablespoon palm sugar or brown sugar; 2 candlenuts or replaced with 4 macadamia nuts, salt to season

• Cooking Directions:

1. To make the paste: chopped shallots, garlic, chilies and root spices and put into a food processor and process to a fine paste or grind with a mortar and pestle. Transfer the paste into a bowl and set aside.
2. Chopped the fillet fish and prawn roughly and put into the food processor and process to a fine ground seafood. Transfer the mixture into a large bowl and season the mixture with salt and black pepper. Add the sliced lime leaves and grated coconut and add the paste and mix well.
3. Take a tablespoon of the mixture and place on your left hand place the lemon grass stalk on top of the mixture and wrap and shape the mixture onto a stalk of lemongrass like sausages shape. Repeat until all the mixture is finished.
4. Brush each of the sate with oil and barbecue the sate over hot charcoal or place under a pre-heated griller and rotate them from time to time to cook them evenly until brown. It will take around 10 minutes to cook under griller. Serve hot with urap with or simple mixed green salad with lime dressing.