Title: Malaysian Squid Satay with Dipping Sauce
Categories: Seafood
Yield: 6 Servings
| 3 | lb | Squid, cleaned and cut into |
| 1 | tb | Cumin seeds |
| 2 | tb | Coriander seeds |
| 3 | | Small dried hot peppers |
| 2 | tb | Thai fish sauce |
| 2 | tb | Lime juice |
| 1 | tb | Brown sugar |
| 2 | tb | Peanut oil |
| 2 | tb | Chopped garlic |
| 2 | tb | Chopped ginger |
| 2 | tb | Chopped hot chile peppers, s |
| 3 | tb | Lime juice |
| 1/4 | c | Thai fish sauce |
| 2 | ts | Sugar |
| 1 | tb | Chili oil |
| 1/4 | c | Roasted peanuts, ground to a |
| 1/4 | c | Finely minced coriander leav |
Thread the squid rings and tentacles (through the fleshy part) on
bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in
aluminum foil (or soak skewers for 1 hour in water before using.)
Combine cumin, coriander and hot peppers. Toast in a dry skillet until
fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown
sugar. Add squid, marinate on a tray 30 minutes, turning from time to time.
Meanwhile, get a hot fire going on a grill, and make a dip sauce by
combining remaining ingredients. Grill squid about 90 seconds on each side.
Serve with dipping sauce on the side.