Satay lilit is a specialty of the Indonesian island of Bali. Made from minced seafood or meat mixed with grated coconut and a spice paste, it can be moulded onto bamboo paddles, lengths of sugar cane or, as we’ve done here, lemongrass. Traditionally it’s grilled over charcoal. Sate pusut, from neighbouring Lombok, is similar. If you have trouble getting fresh coconuts, mix ¾ cup shredded coconut with ¼ cup hot water and stand for 20 minutes or so until water is absorbed. Unlike many other satays, satay lilit isn’t traditionally served with peanut sauce; we’ve added a fresh pineapple salsa.