Malaysian Satay With Dipping Sauce

Servings: 1
Ingredients:

3 lb Squid, cleaned and cut into
-rings
1 tb Cumin seeds
2 tb Coriander seeds
3 sm 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,
-seeds and all
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 coarse paste
1/4 c  Finely minced coriander
-leaves

Here’s one for all the Satay freaks out there. From an article on
Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.

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 for 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 for about 90 seconds on each side. Serve with dipping
sauce on the side.

Posted by Stephen Ceideberg; November 21 1991.