Malaysian Satay with Dipping Sauce

Yields: 4 servings

Preparation 20 minutes Cooking 90 minutes Ready In 110 minutes

Ingredients

3	pounds	squid	cleaned and cut into rings
1	tablespoon	cumin seeds
2	tablespoons	coriander seeds
3	small	hot peppers	dried
2	tablespoons	fish sauce	thai
2	tablespoons	lime juice
1	tablespoon	brown sugar
2	tablespoons	peanut oil
2	tablespoons	garlic	chopped
2	tablespoons	ginger	chopped
2	tablespoons	hot chili peppers	seeds included, chopped
3	tablespoons	lime juice
1/4	cup	fish sauce	thai
2	teaspoons	sugar
1	tablespoon	hot chili oil
1/4	cup	peanuts	roasted, ground to a paste
1/4	cup	coriander	finely minced

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.

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