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dipping bowls of the Peanut Sauce and Sweet Soy Dip.

      Serves 4

      Preparation time: 35-40 mins

      Cooking time: 20 mins

Grilled Prawn Satays (Sate Udang)

      700 g (1½ lbs) large fresh prawns, peeled and deveined, tails intact

      1 tablespoon freshly squeezed lime juice

      Bamboo skewers, soaked in water

      Spice Paste

      4 candlenuts, dry roasted until golden brown

      3-4 red finger-length chilies

      1 kaffir lime leaf, sliced

      1 cm (½ in) aromatic ginger (kencur) or galangal, peeled and sliced

      5 shallots, peeled

      3 cloves garlic, peeled

      ½ teaspoon dried shrimp paste, toasted

      2 teaspoons palm sugar or dark brown sugar

      ½ teaspoon salt

      2 tablespoons oil

      ¼ cup (60 ml) thick coconut milk

      1 Place the peeled prawns in a bowl, toss with the lime juice and set aside to marinate.

      2 To make the Spice Paste, grind the candlenuts in a spice grinder or blender briefly until coarsely ground. Add the chilies, lime leaves, aromatic ginger, shallots, garlic, shrimp paste, palm sugar or brown sugar and salt, then process to a smooth paste (add a little of the oil if needed to keep the mixture turning).

      3 Heat the oil in a small pan and add the Spice Paste. Cook over medium heat, stirring frequently, until the mixture is fragrant, 4-5 minutes. Add the coconut milk and bring to a boil, stirring constantly. Simmer 2 minutes, then transfer to a bowl to cool.

      4 When cool, add the prawns and toss to coat well. Set aside to marinate for at least 30 minutes. Thread 2 to 3 prawns onto each bamboo skewer.

      5 Barbecue or grill the prawns for 2 minutes on each side, until lightly browned. Serve hot.

      Serves 4

      Preparation time: 25 mins

      Marinating time: 30 mins

      Cooking time: 15 mins

      Balinese Steamed Chicken Parcels (Turn Ayam)

      700 g (1 ½ lbs) chicken breast, sliced into strips

      2 teaspoons tamarind pulp

      2 tablespoons warm water

      2 tablespoons plus

      2 teaspoons oil

      2 tablespoons minced shallots

      1 tablespoon minced garlic

      1-2 red finger-length chilies, thinly sliced

      125 ml (½ cup) thick coconut milk

      ½ teaspoon salt

      6-8 salam leaves or 3 sprigs lemon basil

      3 banana leaf sheets, each about 25 x 45 cm (10 x 18 in), softened in hot water for wrapping (see page 12)

      Seasoning Paste

      1 tablespoon coriander seeds

      1 teaspoon black peppercorns

      4 candlenuts

      1-2 red finger-length chilies

      4 shallots, peeled

      3 cloves garlic, peeled

      1 stalk lemongrass, tender inner part of bottom third only, sliced

      1 teaspoon turmeric powder

      2½ cm (1 in) fresh galangal or ginger root, peeled and sliced

      1½ teaspoons palm sugar

      1 teaspoon salt

      1 To prepare the Seasoning Paste, dry-fry the coriander seeds, peppercorns and candlenuts in a skillet over low heat for 2-3 minutes until fragrant. Remove from the pan and grind to a powder in a spice grinder. Add all the other Seasoning Paste ingredients. Process until finely ground, adding a little oil if needed to keep the mixture turning.

      2 Soak the tamarind pulp in the warm water for 5 minutes. Mash with the fingers and strain to obtain juice, then set aside.

      3 Heat 2 tablespoons of the oil in a wok. Add the Seasoning Paste and stir-fry over medium heat until fragrant, about 5 minutes. Transfer to a plate and set aside to cool.

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