Sate Kerang

ingredients:
500 g of shellfish flesh blood, washed
5 tablespoons soy sauce
2 cm galangal, crushed
2 cm ginger, crushed
2 stalk lemongrass, crushed
4 bay leaves
Lbr 4 lime leaves, torn
2 tablespoons tamarind, dissolved in 2 tablespoons water
400 ml of water
1 teaspoon salt
Oil for frying
skewer

Spices:
3 cloves garlic
7 pcs onion
8 pcs red chili

How to make:
1. Heat oil, saute ground spices with galangal, ginger, lemongrass, bay leaves and lime leaves, stir, cook until fragrant. Enter the soy sauce, tamarind juice, and salt and stir well.
2. Enter the mussels, stir well with the seasoning, pour water, seasoning and cook until thickened, remove from heat.
3. 5-6 skewers of fruit shells on skewers, mussels do until exhausted.
4. Heat oil, fry the skewers briefly, remove and drain.
5. Serve skewers with remaining seasoning shellfish.