Sate/Satay Kerang Scallop Satay Unique Food Of Surabaya East Java

This Satay just isn't like other grilled Satay mentioned previously. This specialty food from Surabaya, East Java is cooked by boiling the scallops and sauté them in hot and sweet spice. Usually Sate Kerang is eaten in conjunction with lontong balap (famous rice cake dish from Surabaya).

Sate Kerang (Scallops Satay)

Materials / ingredients:
350 gr blood shellfish (mussels or cockle)
1 tablespoon brown sugar (1 tbsp palm sugar)
1 1/2 tsp salt (1 1/2 tsp salt)
1 tablespoon soy sauce (1 tbsp soya sauce)
100 ml of water (100 ml water)
3 tablespoons olive oil (3 tbsp oil)
2 cm galangal, crushed (2 cm galangal, bruised)
2 cm ginger, crushed (2 cm ginger, bruised)
2 stalk lemongrass, crushed (2 stalk lemongrass, bruised)
4 bay leaves (4 Indonesian bay leaves)
4 bay leaves orange, shredded (4 kaffir lime leaves)
skewers (skewer)

Puree / spices to grind
4 pcs onions (4 cloves shallots)
2 cloves garlic (2 cloves garlic)
1/2 tsp coriander (1/2 tsp coriander)
4 red peppers (4 red chilies)

How to Make / Method:
Sauté ground spices, lemon grass, lime leaves, galangal and bay leaves until fragrant.
Add brown sugar, soy sauce and salt, mix well.
Enter the mussels and water, cook until done.
Stick individually onto the skewer, roasted inside the coals until fragrant.

Heat the wok or pan and pour the oil
Stir ground spices, lemongrass, lime leaves, salam leaves and ginger until fragrant.
Add brown sugar, soy sauce and salt, stir well.
Add the mussles and pour the stream, provide for boil until cooked.
Prick individually to the skewer, roasted from the coals of fire until fragrant