Ingredients:     

Part A
Red big chillies x 2 units (remove seeds)
Ginger x thumb size
Shallots x 5 pcs
Garlic x 3 cloves
Tumeric x about 1cm
Grilled shirmp paste x 1 ¹/2 tsp
Candlenuts x 3 pieces
Lemongrass x 1 unit
Cooking oil 70 ml

Part B
Prawn 100gm
Snapper Fish Fillet / Chicken 150 gm


lime leaves x 3 pcs
Tamarind juice x ¹/4 tsp
Grated coconut 50gm
Brown sugar x  ¹/2 tsp
Salt ¹/2 tsp
Pinch of pepper
Lemograss x 10 stalks.


Methods;
1. Part A : Remove the seeds of chillies and chop them into a smaller pieces, blend ginger, shallots, garlics, turmerics, grilled shrimp paste, lemongrass, candlesnuts and cooking oil. Blend the mixture until smooth.

Transfer mixture to a pan and cook them fragrant for 2 min. Add in lime leaves, juice of tamarind and set aside.

2. Part B: Blend prawn and fish / Chicken until smooth. Add in grated coconut, brown sugar, salt and pepper.

Add the cooked mixture (Part A) to Part B. Blend both together for 1 min.

Assemble;
1. Clean and remove the bottom white part of the lemograss
2. Shape the lemograss by hands and wrap them gently on lemongrass.
3. Prepare a non stick grilled pan and spray some oil with medium low hit.
4. Once the satay turns golden brown, it's ready to serve.

Be patience! It's going to be worth it. Enjoy!