MALAYSIAN SQUID SATÉ WITH DIPPING SAUCE

      Title: MALAYSIAN SQUID SATÉ WITH DIPPING SAUCE
  Categories: Indonesian, Seafood
       Yield: 4 Servings
  
       3 lb Squid; cleaned and cut into
       1 tb Cumin seeds
       2 tb Coriander seeds
       3    Pepper, Thai; dried
       2 tb Nam pla
       2 tb Lime juice
       1 tb Sugar, brown
       2 tb Oil
       2 tb Garlic; chopped
       2 tb Ginger; chopped
       2 tb Thai chillies; chopped, seed
       3 tb Lime juice
     1/4 c  Nam pla
       2 ts Sugar
       1 tb Chili oil
     1/4 c  Peanuts, roasted; ground to
     1/4 c  Coriander leaves; finely min
  
       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 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 about 90 seconds on each side. Serve with dipping sauce on the
   side.
   
                                   --- Bruce Cost
                                       per Stephen Ceideburg
[ add our full cookbook to your website ] [ Search The Cookbook ]