Malaysian satay with dipping sauce
1 servings
Ingredients
| 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 |
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.