Ingredients Jump to Instructions ↓

  1. 2 lb Squid, cut into rings

  2. 1 c Coconut milk

  3. 2 Cloves garlic, chopped

  4. 6 tb Fish sauce

  5. 3 tb Peanuts, finely chopped

  6. 1 lime Cayenne to taste

  7. 1 ts Sugar

  8. 1 1/2 cups water. Pour it over

  9. 1 1/2 cups of fresh or dry grated coconut. Beat it in the food processor or blender for at least

  10. 1 minute. Strain it through a sieve or through cheesecloth. Marinate the squid for 1 hour in coconut milk to which you have added the garlic. Prepare the coals and skewer the squid. To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne. Grill the squid for about 3 minutes on one side. When brown, turn over and barbecue

  11. 3 minutes more. Serve accompanied by the dipping sauce. This recipe will produce tasty grilled fish if you use firm varieties such as swordfish, sea bass or halibut, cutting the steaks or fillets into large squares. This dish serves

  12. 4 to 6 as part of a larger meal. From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca.

  13. 1981 ISBN

  14. 0-915572-61-3 Posted by Stephen Ceideberg; February


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