Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous SATE UDANG (Prawn Satay) with you. Have fun sizzling and selamat makan (bon appetit)!

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SATE UDANG (Prawn Satay)

Lemon grass used as a skewer imparts a wonderful flavor to the inside of the prawns; if it is not available, suitable with normal satay skewers.

INGREDIENTS:

600 g large prawns, peeled
1 cup seafood spice paste
15 cm length fresh lemon grass, cleaned and cut

PREPARATION:

Combine prawns and seafood spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear each prawn on the thinner end of a lemon grass stalk. Grill over very high heat, using either coconut husks or charcoal.

Helpful hints: Satays make a delicious cocktail snack or can be the star of any barbecue. I f using split bamboo or wooden skewers, soak in cold water for an hour before using to help prevent them from burning.