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Ingredients
500g Green Mussels
200g Grated Coconut, toasted
100g Big Red Chilies
20g Red Cayenne Pepper
25g Shallots
28g Garlic
10g Candlenut
15g Turmeric
15g Ginger
10g Galangal, smashed
20g Lemongrass, smashed
3 Bay Leaves
3 pcs Lime Leaves
8g Coriander
30g Brown Sugar
13g Chicken Stock Powder
5g Salt
19g Sweet Soy Sauce
50ml Cooking Oil
Skewers
Sate Kerang Hijau (Spicy Mussels Satay/Skewers)
Sate Kerang Hijau is a unique Indonesian dish from Surabaya. This variation of sate is different from the usual as it uses mussels instead of meat as the main ingredient. The mussels are also boiled first instead of being grilled right away, so it remains plump and juicy. Coated in a blend of spices and roasted grated coconut, these delicious seafood skewers are packed with flavor and best enjoyed with a side of spicy soy sauce.
- Easy
- 60 min
- 30 min
- 5 min
- 9 steps
- 20 Ingredients
- Easy
- 9 steps
- 20 Ingredients
- 60 min
- 30 min
- 5 min
Directions
-
Prep The Mussels
- Clean the mussels and parboil them with some salt and ginger. Once the shells are open, remove the mussels and wash thoroughly.
-
Prep & Cook The Sauce
In a blender, add big red chilies, red chili peppers, shallots, garlic, candlenut, turmeric, ginger and coriander. Blend well.
With some oil, sauté the blended spices, bay leaves, lime leaves and lemongrass until cooked and fragrant with oils released.
Add brown sugar, chicken stock powder, salt, sweet soy sauce and stir well.
Remove and let the spices cool down to room temperature.
Once the spices have cooled, transfer them into a medium bowl, add grated coconut and mussels. Stir well and let it sit for 30 minutes in the chiller.
Take about 5 – 6 pieces of mussels and thread them into a skewer. Repeat for all.
-
Grill The Mussels
- Grill the mussels until golden brown or to your desired doneness.
- Brush the mussels with more spices with grilling for additional flavors.
Plate & Serve!
- Serve with spicy soy sauce on the side
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Ingredients
-
500g Green Mussels
-
200g Grated Coconut, toasted
-
100g Big Red Chilies
-
20g Red Cayenne Pepper
-
25g Shallots
-
28g Garlic
-
10g Candlenut
-
15g Turmeric
-
15g Ginger
-
10g Galangal, smashed
-
20g Lemongrass, smashed
-
3 Bay Leaves
-
3 pcs Lime Leaves
-
8g Coriander
-
30g Brown Sugar
-
13g Chicken Stock Powder
-
5g Salt
-
19g Sweet Soy Sauce
-
50ml Cooking Oil
-
Skewers
Nutrition
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