This is probably the most delicious satay you’ll ever encounter. The delicate flavours of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers. And if you can cook them overafire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standart charcoal grill. This is one of those dishes that guaranteed to impress your friends. You can also use this mixture for Thai-style fish patties.
Serves : 4-8
300 gms (10 oz) Tuna, mackerel or sword fish
300 gms (10 oz) raw shrimp, peeled
4 Kaffir lime leaves, shredded
¼ cup of coconut milk
3 tbspn palm sugar
Sea salt to taste
Lemongrass stalks or bamboo skewers
3 tbspn fried shallots
4-5 tbspn Base Genep
Slice the fish and the shrimp into chunks, place in container of the food processor and blend until ground like sausages mince, or chop finely with a cleaver in large bowl. Mix the ground fish with the base genep, lime leaves, coconut milk, palm sugar and salt thoroughly until it forms a strong dough.
Take a tablespoon of the mixture and wrap onto a stalk of lemongrass. The end should be slightly thicker, like a drumstick.
Grill under a pre-heated griller of barbeque over hot coals. Rotate the stick as it cooks so that it browns evenly. Brush the satay with coconut milk if they are getting brown too quickly.
Garnish with fried shallots and serve with steamed rice.
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