Sate lilit bali with sambal jeruk / wrapped balinese satay with spicy lemon dip

Ingredients

• SATE LILIT BALI
• 300 g chicken breast meat minced
• 150 g medium sized prawns remove all shells and minced
• 9-12 lemongrass ;cleaned

blended ingredients / marinade paste:

• 1/8 teaspoon coriander spice (serbuk ketumbar)
• 11/2 teaspoon palm sugar or brown sugar
• salt to taste
• 1/2" ginger
• 1" galangal (lengkuas)
• 1clove garlic
• 1 cm fresh tumeric
• 60-100 g desiccated coconut
• 1 tablespoon corn flour (+-)

Sambal Jeruk/ spicy lemon dip :

• 10 red chillies remove all seeds
• 1/2 teaspoon shrimp paste /belacan
• 1 lemon cut into a fine wedges
• 1shallot
• 1 teaspoon palm sugar
• salt to taste
• 1 teaspoon lemon juice

Preparation

• Mix the marinade paste with the minced prawns and chicken breast. mix well.
  let it sit for awhile.
• If the mixture is too loose you can add in the corn flour as you see fit. But please do not put too much of its render taste.
• But if you already put more than 2 tablespoons corn flour yet your mixture still too loose, add in more desiccated coconut instead.
• Then let it sit in the fridge for 10 minutes.
• Then wrap the mixture around bamboo skewer or lemon grass.
• Let it sit in the fridge for another 5 minutes or so then grill it until cooked.
• Sambal Jeruk/ spicy lemon dip :
  Mix alll ingredients except lemon wedges, blend until smooth. With a teaspoon of heated oil cook the chili paste until fairly dry but if you like watery dip its really up to you. Have a taste and adjust the taste to accordingly then mix in the lemon wedges, ready to serve.

Questions

Photos of members who cooked this recipe