Satay Lilit

Ingredients

• 8 stalks fresh lemongrass stalks, white and light green parts only
• ½ lb ground shrimp
• ½ lb ground white fish (cod or halibut)
• ½ cup unsweetened coconut milk
• 3 medium shallots
• 4 cloves garlic cloves
• 2 whole fresh red Thai chiles
• 1 inch piece fresh galangal, peeled
• ½ inch piece fresh turmeric root, peeled
• ¼ cup fresh cilantro leaves
• 1 whole lime
• 1 tablespoon fish sauce
• ½ tablespoon palm sugar or brown sugar
• ¼ teaspoon salt
• 2 tablespoons neutral oil for brushing
• 1 medium cucumber, peeled and sliced thin
• 2 whole lime wedges
• 4 tablespoons sambal oelek or fresh chile paste

Instructions

1. 1

   If using fresh lemongrass, trim the dry top ends and the root bottom, leaving stalks about 8 inches long. Gently bash each stalk with the side of a knife and lay them on a cutting board to soften — this makes them easier to mold without snapping. If the stalks are very thick, split them lengthwise to create a flatter surface for molding. Set aside on a plate. If you cannot find fresh lemongrass stalks thick enough to use as skewers, soak wooden skewers in water for 30 minutes instead, and add 1 teaspoon of minced fresh lemongrass to the paste mixture.

2. 2

   Make your paste base: Peel and roughly chop 3 medium shallots. Peel and roughly chop 4 garlic cloves. Halve 2 fresh red Thai chiles lengthwise and remove the seeds if you prefer less heat — leave them in for more spice. Slice a 1-inch piece of peeled fresh galangal thinly. Slice a 0.5-inch piece of peeled fresh turmeric root thinly.

3. 3

   In a food processor, combine the shallots, garlic, chiles, galangal, turmeric, and 0.25 cup of the coconut milk. Pulse until you have a smooth, fragrant paste that clings together — about 2 minutes. You may need to scrape down the sides halfway through. Transfer to a bowl.

4. 4

   To the aromatic paste, add 0.5 lb ground shrimp and 0.5 lb ground white fish. Pour in the remaining 0.25 cup coconut milk. Roughly chop 0.25 cup fresh cilantro leaves and add to the bowl. Squeeze the juice of 1 lime (about 2 tablespoons) over the mixture. Add 1 tablespoon fish sauce, 0.5 tablespoon palm sugar, and 0.25 teaspoon salt. Using a wooden spoon or your hands, gently fold everything together until just combined — do not overmix, as this will make the mixture tough. The texture should be spreadable but hold together.

5. 5

   Wet your hands with water and working with one lemongrass stalk at a time, take about 3 tablespoons of the mixture and press it firmly onto the stalk, molding it into a cylinder about 4 inches long and 1 inch thick. The mixture should coat the stalk completely, covering any green that shows through. Place each finished skewer on a parchment-lined plate. Repeat with the remaining mixture and stalks — you should have 8 satay lilit. Refrigerate for at least 15 minutes while you prepare the grill or heat your grill pan.

6. 6

   Preheat your grill to medium-high heat — it should be hot enough that you can hold your hand over the grates for no more than 3 seconds. If using a grill pan on the stovetop, set it over medium-high heat and let it preheat for 3-4 minutes until a drop of water sizzles and evaporates immediately.

7. 7

   Lightly brush the satay lilit on all sides with 2 tablespoons neutral oil — this prevents sticking and helps them brown. Carefully place them on the hot grill, leaving about 2 inches between each one. You will hear an immediate, confident sizzle — this is the coconut paste caramelizing. Do not move them for 3-4 minutes, allowing a golden-brown crust to form on the bottom. Using long tongs, carefully rotate each skewer a quarter turn. Cook for another 3-4 minutes.

8. 8

   Rotate one more time and cook for 2-3 minutes more, for a total of about 10-12 minutes. The satay lilit are done when the coating is deeply caramelized with charred edges and the interior is firm and opaque (the seafood will be fully cooked through). Transfer to a warm serving plate.

9. 9

   Arrange the grilled satay lilit on a platter. Peel and thinly slice 1 medium cucumber on the bias and scatter around the skewers. Cut 1 lime into wedges. Serve with 4 tablespoons of sambal oelek or fresh chile paste on the side, with lime wedges for squeezing. Eat the satay lilit while still warm, pulling the meat gently from the lemongrass stalk with your teeth, and enjoy with the cool, crisp cucumber and a squeeze of lime.

Tools you’ll need

• cutting board
• chef's knife
• food processor
• medium bowl
• wooden spoon
• parchment paper
• grill or 12-inch grill pan
• long tongs
• serving platter

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