Satai Shells Recipe

Not necessarily complicated to be able to enjoy shellfish. Peel the shell and just grab the meat and cook in a delicious savory spice mixture. It would be more practical because the clam meat is neatly arranged in a satay puncture, burned briefly, and ready to be devoured !

Ingredients

Shellfish, take the meat and boil - 300 grams
Galangal, crushed - 3 cm
Lemongrass, crushed - 1 stalk
Leaves greetings - 2 sheets
Citrus leaves - 2 sheets
Salt - 1 tsp
Red Sugar - 2 tsp
Acid Water - 2 tsp
Water - 50 ml
Oil, for sauteing - to taste
Satay Stir - Sufficient
Ground spices:
Garlic - 3 cloves
Shallots - 6 cloves
Red chilli - 2 pieces
Ginger - 2 cm
Turmeric - 2 cm
Pecan - 2 eggs
Coriander - 1/2 tsp

Step

• Heat some oil. Saute the finer spices, galangal, lemongrass, bay leaves, and orange leaves until fragrant.
• Enter the shells and pour the water. Stir well.
• Season with salt, sugar, and acid water. Stir well and cook until the spices soak up and water shrinkage. The correction was great. Turn off the heat and let it cool.
• Tata the shellfish in a satay puncture. Do it until it runs out.
• Baked sate clams until browned and dry. Lift.
• Ready to be served.
  

Tips

Green shellfish and shellfish are the most suitable shellfish to be processed into shellfish.
If you like spicy, you can add the cayenne pepper in a fine spice.
Sate can be burned on the embers directly or use a nonstick flat pan on the stove.
Without burning, sate shellfish is cooked and can be eaten directly.

Thank you for visiting, look forward to another simple recipe tomorrow