Malaysian satay with dipping sauce

1 servings

Ingredients

QuantityIngredient
3poundsSquid, cleaned and cut into rings
1tablespoonCumin seeds
2tablespoonsCoriander seeds
3smallsDried hot peppers
2tablespoonsThai fish sauce
2tablespoonsLime juice
1tablespoonBrown sugar
2tablespoonsPeanut oil
2tablespoonsChopped garlic
2tablespoonsChopped ginger
2tablespoonsChopped hot chile peppers, seeds and all
3tablespoonsLime juice
¼cupThai fish sauce
2teaspoonsSugar
1tablespoonChili oil
¼cupRoasted peanuts, ground to a coarse paste
¼cupFinely minced coriander leaves

Directions

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.