Recipe Sate Kerang

ingredients:
3 tablespoons cooking oil
400 grams of blood shellfish, without skin
1 tablespoon soy sauce
100 ml of water
skewer

puree:
4 red chilies
3 cloves garlic
1 tsp pepper powder
1 teaspoon salt
3 tablespoons brown sugar

How to make:
A. Heat oil, saute ground spices until fragrant. Enter the clam meat, stir until blended. Add soy sauce and water. Cook until tender and water seep clams.
2. Puncture every 10 tail shells with a skewer. Bake until cooked on a bonfire. Remove and serve.

To 20 skewers

Technorati Tags: Scallop Sate