Malaysian squid satay with dipping sauce
1 batch
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
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.
From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.
Posted by Stephen Ceideburg April 22 1990.