Malaysian satay with dipping sauce

Yield: 1 servings

Measure Ingredient
3 pounds Squid, cleaned and cut into rings
1 tablespoon Cumin seeds
2 tablespoons Coriander seeds
3 smalls Dried hot peppers
2 tablespoons Thai fish sauce
2 tablespoons Lime juice
1 tablespoon Brown sugar
2 tablespoons Peanut oil
2 tablespoons Chopped garlic
2 tablespoons Chopped ginger
2 tablespoons Chopped hot chile peppers, seeds and all
3 tablespoons Lime juice
¼ cup Thai fish sauce
2 teaspoons Sugar
1 tablespoon Chili oil
¼ cup Roasted peanuts, ground to a coarse paste
¼ cup 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.

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