Scallop Rendang Satay

Ingredients

• 200 gr peeled scallops, wash clean
• lime
• 150ml liquid coconut milk
• 2 bay leaves
• 2 lime leaves
• 2 lemongrass, crushed
• 250 ml water
• salt, sugar, powdered broth to taste

Ground spices

• 10 red chilies
• 5 cayenne
• 6 onions
• 3 garlics
• 2 candlenuts
• 1/2 tsp coriander
• 1/2 tsp pepper
• 2cm ginger
• 2cm galangal
• 1cm turmeric

Method

• • Wash the scallops, add lime juice, let stand 30 minutes, so that it is not fishy, ​​wash again, drain.
• • Fry the ground spices together with bay leaves, lime leaves, and lemongrass, until fragrant, add the clams, mix well, add coconut milk, cook on low heat until cooked and the spices are absorbed, remove from heat. When it's not hot, skewer the clams onto skewers. Serve.

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