Grilled mussel satay with chili pepper and lime
It's unlikely that you've tried this sateh kerang (mussel satay) before. Once you've tasted it, you'll definitely 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 chili 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. Put about seven mussels on each skewer.
Heat the grill pan on high heat or ensure the barbecue is well heated. 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!