Sate Lilit
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes per batch on the grill
Makes 1 dozen skewers
- 12 stalks lemongrass 16cm/6inch long, soaked in water
- 35g/1.2ozs fresh coconut OR 25g/0.9ozs desiccated coconut mixed with 50ml/1.7flozs water
- 550g/1.2lbs chicken thigh fillets, minced OR 250g/8.8ozs raw prawn meat and 300g/10.6ozs white fish fillet
- 100g/3.5ozs golden shallots, peeled weight (can sub with red onion)
- 3 garlic cloves, peeled
- 3 red chillies (small or large depending on how hot you want it)
- 30g/1oz lemongrass stalk, white inner part only
- 30g/1ozs fresh ginger, peeled and chopped
- 2 teaspoons palm sugar (can also sub with brown or white sugar)
- 2 teaspoons tamarind puree
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 3 candlenuts or macadamia nuts
- 3/4 teaspoon fine salt
- 2 teaspoons oil
- 4 makrut leaves, centre spines removed
*This recipe can be done entirely in the Thermomix including mincing the chicken thighs.
Thermomix Directions
Step 1 - First mix the coconut and water together and heat in microwave for 40 seconds and cool. Place the chicken thigh or fish fillets and prawns in the Thermomix and set to turbo 2 seconds 3 times. Remove and set aside in a bowl in the fridge.
Step 2 - Place the shallots, garlic, chilli, lemongrass, ginger, palm sugar, tamarind, coriander, turmeric, nuts, salt and makrut leaves as well as the coconut mixture in the Thermomix and set to speed #10 for 30 seconds or food processor and blitz until you get a smooth paste. Add the meat into the bowl and set to dough knead for 1.5 minutes.
Step 3 - Heat grill on high. Place gloves on and take 50g/1.7ozs of the mixture and shape around one end of the lemongrass. Lightly brush with oil and grill for 6-8 minutes turning so that all of the chicken is cooked through. Place on a platter and serve with turmeric coconut rice.
Food Processor Directions
Step 1 - First mix the coconut and water together and heat in microwave for 40 seconds and cool. Place the chicken thigh or fish fillets and prawns in a food processor and pulse until you get a mince style texture with no big chunks. Remove and set aside in a bowl.
Step 2 - Place the shallots, garlic, chilli, lemongrass, ginger, palm sugar, tamarind, coriander, turmeric, nuts, salt and makrut leaves as well as the coconut mixture in the food processor and blitz until you get a smooth paste. Knead together with the meat and the spice paste until well combined.
Step 3 - Heat grill on high. Place gloves on and take 50g/1.7ozs of the mixture and shape around one end of the lemongrass. Lightly brush with oil and grill for 8 minutes turning so that all of the chicken is cooked through. Place on a platter and serve with turmeric coconut rice.