Grilled mussel satay with chilli pepper and lime
It's unlikely that you've tried this sateh kerang (mussel satay) before. Once you've tasted it, you'll definitely want to make it again. The preparation is time-consuming; the mussels need to be cooked first and then removed from their shells. But trust us, it's worth it!
Make a spice paste with the chilli peppers, macadamia nuts, coriander, onion, garlic, and galangal in a mortar and pestle or a food processor.
Heat oil in a pan and sauté the spice paste. Add the crushed lemongrass stalk and lime leaves.
Add the mussels and let everything simmer for 2-3 minutes. If needed, add a bit of water.
Skewer the mussels one by one, until there are seven mussels on each skewer.
Heat the grill pan on high heat or ensure the barbecue is nice and hot. Brush the skewers with a little oil and grill them for one minute on each side.
Serve the mussel skewers with spring onions, coriander, fried shallots, and lime wedges. Enjoy!
