Sate Lilit

Ingredients

• 1 lb ground duck
• 1 egg
• 2 cups freshly grated coconut
• 6 makrut lime leaves, very finely sliced (SEE NOTE)
• 2 Fresno chilies, deseeded and thinly sliced
• 1 tsp salt
• 2 tbsp coconut palm sugar, finely chopped
• 3 tbsp Kecap Manis (sweet soy sauce)
• 30 stalks lemongrass, trimmed with outer layers removed
• Oil for deep-frying

For the Spice Paste (Bumbu Gede):

• 4 medium-sized shallots, peeled
• 3 cloves garlic, peeled
• 3 large Fresno chilies, deseeded and halved
• 1-inch fresh ginger, peeled
• 1-inch fresh galangal, peeled and sliced
• 1-inch fresh turmeric, peeled
• 3 candlenuts
• 1⁄2 tsp kencur powder
• 2 cloves
• 2 tsp coriander seeds
• 1 tsp white pepper
• 1 tsp kosher salt
• 1 tsp fish sauce
• 2 tbsp oil

For the Dipping Sauce:

• 3 tbsp Kecap Manis (sweet soy sauce)
• 1 tbsp lime juice
• 1 tbsp Bungkus Bagus Sambal Goreng

Instructions

1. 1
   Prepare the Spice Paste:
   Blend kencur powder, cloves, coriander, and white pepper in a food processor. Blend until dry spices resemble fluffy sand, not fine powder. Next, add shallots, garlic, Fresno chilies, galangal, ginger, turmeric, candlenuts, kosher salt, and fish sauce. Process until paste is smooth, adding a little oil if necessary to keep the mixture turning.
2. 2
   Heat 2 tbsp of frying oil in a large saucepan over medium heat and stir-fry the ground paste for 5-10 minutes. The color will deepen from a bright red-orange to a deeper red-brown color. Remove from heat and set aside to cool.
3. 3
   Prepare the meatballs:
   When cooled, mix the Spice Paste with the ground duck and all other ingredients, except the lemongrass stalks. Combine mixture well.
   NOTE: When slicing the makrut lime leaves, aim to cut them as fine as thread. The more thin and delicate, the better! Celene and Tara cut with scissors for maximum precision.
4. 4
   Line a baking sheet with parchment paper. Mold about 2 tablespoons of the meat mixture onto each lemongrass stalk with your hands, making sure to press the mixture firmly together to form an oval-shape around the bulb of the stalk. Store on a parchment-lined baking sheet, leaving space between each satay. Repeat on all lemongrass stalks. Return the baking sheet to the refrigerator to firm up satay pieces, at least 15 minutes.
5. 5
   Fill a wide sauté pan or skillet with 2 inches of frying oil. Bring oil to 300 degrees on high heat. Line a baking sheet or wire rack with paper towels.
6. 6
   Deep fry the satay in batches, frying no more than 4 satay stalks at a time. Be careful to only submerge the meat mixture in the oil - frying the lemongrass will weaken the stalk. Fry until deep golden brown, turning the stalks as necessary. Drain on a paper towel-lined baking sheet or wire rack.
7. 7
   Serve with dipping sauce and enjoy!