Preparation / 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.