Balinese Lemongrass Satays by Chef Timothy Luym

Balinese Lemongrass Satays by Chef Timothy Luym

Makes 8 Satays (Serves 3 to 4 as an appetizer)

February 10, 2015
5 each Red chilis, deseeded
1 each Serrano chili (optional, for extra spicy)
4 each Shallots
6 each Macadamia nuts
1 thumb Ginger (approximately 1-inch)
2 Tablespoons Canola oil
1 lb Ground American Lamb
1 teaspoon Coriander seed, ground
1 teaspoon Black pepper, ground
ΒΌ cup Golden brown sugar
2 pieces Lemongrass, cut into 8 3-inch length skewers    

1. In a food processor, blend the red chilis, serrano chili, shallots, macadamia nuts, and ginger until a fine paste. (If preferred, use a mortar & pestle to mash the ingredients to a paste.)
2. Add the coriander, black pepper, and brown sugar, and with the food processor incorporate into the spice mix.
3. Heat 2 tablespoons of oil into a skillet over medium heat.
4. Add the spice paste into the skillet and cook over medium heat until moisture is drawn and mixture forms into a rich spice paste with a golden brown color.
5. Stir occasionally to prevent ingredients from sticking or burning onto the pan.
6. Transfer spice paste into a mixing bowl; cool in the refrigerator.
7. Add the ground lamb into the cooled spice paste; Mix until spice paste is incorporated into the lamb.
8. Form mixture into 2-ounce balls.
9. Skewer and form each ball onto a lemongrass stick.
10. Place satays on a lightly greased baking pan. Cook for 8 to10 minutes in 350 degree F oven or until cooked through, rotating and turning over once during baking. Or if preferred, place satays on lightly oiled grill. Grill satays on each side until cooked through (approximately 6 to 8 minutes). Tip: use foil to line part of the grill and place the exposed part of the lemongrass skewer on top the foil as to prevent the skewer from burning.