This is a traditional Balinese recipe that we can only recreate so well considering the ingredients available to us. I got this recipe from the chef at the Conrad in Bali who told me all about Balinese cuisine. If you can’t get kaffir lime leaves, there is no substitution, so you will have to just do with out. You can also make this recipe with ground fish instead of chicken, I am going to try that next. When making this recipe, the spice mix is more than you need, save for another time.
- Cook Time
- Prep Time
- 10 skewers ServingsServings
- 6 green onions
- 5 garlic cloves
- 1 inch piece ginger
- 3 long red or green chili peppers
- 1 teaspoon turmeric
- 1 teaspoon soy sauce
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 kaffir lime leaves
- 1 lemongrass, bruised
- 2 fresh basil leaves
- 1/4 cup fresh cilantro
- coconut oil
- 8 ounces ground chicken
- 1/3 cup grated coconut (fresh is best, but I used dried)
- 1 egg
- 4 kaffir lime leaves, crumbled fine
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 17 bamboo skewers or stalks lemongrass
Prepare spice mix. In a food processor (or if you have a mortar and pestle), combine all spices except lemongrass, kaffir lime leaves, basil and cilantro. Add a bit of water if needed to help blend.
Heat 1 tsp of coconut oil in a frying pan and the spice mix, lemongrass, kefir lime leaves, basil and cilantro. Cook over medium heat until fragrant. Set aside and remove lemongrass.
Place the chicken in a big bowl, add coconut and kaffir lime leaves and egg and combine well. Add 2 tablespoons spice paste and season with salt. Mix until evenly coated.
Take a heaped tablespoon of the mixture, place it on your palm and spread gently using the spoon. Take a lemongrass and mould the mixture and press around. Heat a grill or grill pan or broiler and cook about 5 minutes per side. Serve with Sambal Ketchup.