Malaysian satay with dipping sauce
1 servings
Quantity | 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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