Satay is considered the national dish of Indonesia and was invented by Javanese street venders in the early 19th centruy. Try this delicious recipe from the team at Anantara Seminyak in Bali. 


  • 150g Skinless fish fillet

  • 4 pcs prawns - medium size

  • 6 pcs Lemongrass

  • 10g KaffirLime Leaf, sliced

  • 30g Bumbu satay spice paste

  • Bumbu Satay Spice Paste

  • 2 tbsp Vegetable Oil

  • 30g Galangal

  • 15g Ginger

  • 5g Kencur

  • 5g Tumeric

  • 15g Shallots

  • 5g Garlic

  • 5gChilli

  • 1/2 tsp Coriander seed

  • 10g Lemongrass

  • 10g Candlenut(if unavailable, substitue with Macadamia nuts)


  • 1.

    Prepare the Bumbu paste - Heat oil in medium-sized pot, add all ingredients on medium heat for 20-30 minutes to when all ingredients are cooked through. Remove from pan and blend until smooth.

  • 2.

    Prepare the seafood. Clean the prawns by removing the tail and dice into medi. Remove the bones from the fish fillet and dice. 

  • 3.

    In a food processor, mix the fish fillet, prawns, sliced kaffir lime leaves and Bumbu paste. Blend until smooth. Divide into six equal portions.

  • 4.

    Prepare the lemongrass by cutting from the root end around 7cm. Carefully wrap the seafood mix around the lemongrass skewer until halfway down. Grill the satay on all sides until brown. 


To find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, go to

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings