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Malaysian Satay With Dipping Sauce


Course : Dips
Serves: 1
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Ingredients:


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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