Indonesian · PANTRYHOP RECIPE
Sate Lilit Bali
50 minutes · 4 servings · omnivore
A Balinese satay made by wrapping seasoned mince around sticks; it is usually fragrant with herbs and coconut.
Ingredients
Check you have the quantities below.
- 500 g minced fish or chicken
- 1/2 cup grated coconut
- 5 shallots
- 3 cloves garlic
- 2 cm piece ginger
- 1 stalk lemongrass, very finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 lime leaves, finely sliced
Let’s make it
- Mix all ingredients into a sticky paste.
- Shape the paste around skewers or lemongrass stalks in a thin layer.
- Grill or pan-cook over medium heat for 8 to 10 minutes, turning until cooked through to 74 C/165 F for poultry or until fish is opaque.
- Serve hot with rice and sambal on the side.
Use short skewers and keep the seasoning mild if serving children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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