Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        squid -- cleaned and cut
                        -- into rings
   1      tablespoon    cumin seeds
   2      tablespoons   coriander seeds
   3      small         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
     1/4  cup           Thai fish sauce
   2      teaspoons     sugar
   1      tablespoon    chili oil
     1/4  cup           roasted peanuts -- ground to
                        coarse paste
     1/4  cup           finely minced coriander -- leaves

Preparation:

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