Yield: 1 servings
|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|
|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.