Malaysian Squid Satay With Dipping Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Squid - cleaned and cut into 1" by 2" pieces
1 tablespoon	15ml	Cumin seeds
2 tablespoons	30ml	Coriander seeds
3 tablespoons	45ml	Dried hot peppers (small)
2 tablespoons	30ml	Thai fish sauce (nam pla)
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Garlic - chopped
2 tablespoons	30ml	Ginger -chopped
2 tablespoons	30ml	Hot chile peppers - chopped seeds and
		All
3 tablespoons	45ml	Lime juice
1/4 cup	59ml	Thai fish sauce
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Chili oil
1/4 cup	59ml	Roasted peanuts - ground to coarse paste
1/4 cup	23g / 0.8oz	Coriander leaves - finely minced

Recipe Instructions

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.

Source:
Ming Tsai - East Meets West Show

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