Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1/2 cup grated coconut
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. salt
- 1 tbsp. palm sugar
- 1 tbsp. lime juice
- 10-12 bamboo skewers
Sweet Soy Sauce:
- 1/2 cup sweet soy sauce
- 1/4 cup water
- 1 tbsp. lime juice
- 1 tbsp. palm sugar
Special equipment needed:
- Food processor
- Grill or grill pan
Step-by-step instructions:
1. In a food processor, combine the shrimp, grated coconut, shallots, garlic, turmeric powder, coriander powder, cumin powder, salt, palm sugar, and lime juice. Pulse until the mixture is well combined and forms a paste.
2. Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
3. Take a small amount of the shrimp mixture and wrap it around the skewer, forming a sausage-like shape. Repeat until all the mixture is used up.
4. Preheat the grill or grill pan to medium-high heat. Grill the shrimp sate lilit for 3-4 minutes on each side, or until cooked through and slightly charred.
5. In a small saucepan, combine the sweet soy sauce, water, lime juice, and palm sugar. Cook over medium heat until the sugar has dissolved and the sauce has thickened slightly.
6. Serve the shrimp sate lilit with the sweet soy sauce on the side for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Protein: 18g
Carbohydrates: 14g
Fiber: 2g
Sugar: 9g
Sodium: 880mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or pork.
- Grated coconut can be substituted with desiccated coconut.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add chopped lemongrass or chili for extra flavor and heat.
- Use different types of meat or seafood for the sate lilit.
- Serve with a peanut sauce instead of sweet soy sauce.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure the shrimp mixture is well combined and forms a paste to prevent the sate lilit from falling apart on the grill.
- Don't overcook the shrimp sate lilit, as they can become tough and rubbery.
Storage instructions:
Leftover shrimp sate lilit can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the shrimp sate lilit in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the shrimp sate lilit on a platter with the sweet soy sauce on the side for dipping. Garnish with chopped cilantro or sliced red chili for extra color and flavor.
Garnishes:
Chopped cilantro or sliced red chili.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
Stir-fried vegetables, steamed rice, or a green salad.
Troubleshooting advice:
If the shrimp mixture is too wet, add more grated coconut to help bind it together. If the sate lilit falls apart on the grill, try using smaller skewers or adding more coconut to the mixture.
Food safety advice:
Make sure the shrimp is fully cooked before serving to prevent foodborne illness.
Food history:
Sate lilit is a traditional Balinese dish made with minced meat or seafood, coconut, and spices. It is typically grilled over charcoal and served with a dipping sauce.
Flavor profiles:
The shrimp sate lilit is savory and slightly sweet, with a hint of spice from the turmeric, coriander, and cumin.
Serving suggestions:
Serve the shrimp sate lilit as an appetizer or main dish at a summer barbecue or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Balinese