Malaysian Satay With Dipping Sauce

Course : Dips
Serves: 1
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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 garlic chopped
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 / 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

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