Appetizer Snack

U.S. Potato Balinese Satay

  • Ready Time: 25min
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  • Prep Time: 15min
    Cook Time: 10min
  • Potato Type: Russet
  • Serves: 4
    Prep Method: Pan Fry
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Recipe by: Chef Jason Manson

Potato Balinese Satay with lemongrass skewer


  • 4 nos U.S. Russet Potatoes (medium size)
  • 1 no Egg
  • 50gm All Purpose Flour
  • 20gm Shallots (peeled)
  • 10gm Garlic (peeled)
  • 2 tsp Galangal Powder
  • 2 tsp Coriander Seeds
  • 5gm Shrimp Paste
  • 2gm Kaffir Lime Leaves (chopped fine)
  • ½ Lemongrass Stalk (chopped)
  • 2gm Red Chili (chopped)
  • ⅛ tsp Grated Nutmeg
  • 40gm Sweet Thai Chili Sauce
  • 12 nos Lemongrass Skewer

Prep Time: 15min | Cook Time: 10min

  1. Standby a medium size stock pot with boiling water. Boil the U.S. Russet potatoes for 15 minutes.
  2. Standby a medium size mixing bowl. Place the boiled U.S. potatoes in the mixing bowl and mashed it. Add the flour and egg mixture. Next add all the chopped ingredients and shrimp paste to form a hard potato mixture.
  3. Form the mixture into round individual shapes around 40gm each. Using a lemon grass skewer, shape and fold the potato mixture to the skewer to form satay shape. Do around 12 pieces.
  4. Preheat a medium size nonstick pan before adding oil. Place the potato balinese skewer on to the nonstick pan and seared the potato skewer for 3 minutes on each side until they turn to golden brown.
  5. Transfer the potato balinese skewer on the plate and serve them with the sweet thai chili sauce.


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