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Sate Lilit (Bali-style Lemongrass Satay)


  • 4 lemongrass - halved lengthways = 8pcs

  • 150g minced pork + 1/2tsp salt + 1/2tsp pepper

  • 6 large prawns - peeled, deveined, reserve prawn heads

  • 1tbsp prawn oil (see step 1)

  • 1 kaffir lime leaf

  • 1 1/2tbsp curry paste

  • 1tbsp coconut milk

  • 2tbsp beaten egg

  • 1tsp gula melaka

  • 1/2tsp fish sauce


  1. Cook prawn heads with 1/2 cup oil over low heat till fragrant. Discard shells.

  2. Blend all ingredients, except for lemongrass, together till smooth.

  3. Wet your hands. Divide the mixture into 8 portions and wrap around the lemongrass.

  4. Bake at 180degC for 6-7mins, or air-fry at 160degC for 5mins.

  5. Then, pan-fry or grill it till browned.


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