This is probably the most delicious satay you'll ever encounter. The
delicate flavours of the prawn and fish are greatly improved if you
can find spears of fresh lemon grass to use as skewers, and if you can
cook them over a fire of coconut husks rather than charcoal. Nonetheless,
even with wooden skewers and a standard charcoal grill, you'll have
people coming back for more. ###
300
g (10 oz) skirmed. boneless snapper fillet
300 g (10 oz) raw prawns, peeled.
2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened
1/2 cup spice paste for seafood
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3-5 green bird's-eye chillies, very finely chopped
2 tablespoons brown sugar lemon grass, cut in 15 cm (6 in) lengths,
or satay skewers
Combine
snapper fillet or other firm white fish with prawns and mince very finely
in a food processor or with a chopper. Add all other ingredients and
mix well. Mould a heaped tablespoonful of this mixture around a wooden
skewer or over trimmed stalks of lemon grass and grill over charcoal
until golden brown.
Helpful
hints : It is important to use fresh prawns and fish for this
dish, as thawed frozen seafood exudes too much moisture. The brown sugar
not only adds a touch of sweetness but helps give the slightly charred
exterior typical of Balinese satay.
