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Malaysian Squid Satay With Dipping Sauce

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds squid -- cleaned and cut 1" by

  3. 2" pieces

  4. 1 tablespoon cumin seeds

  5. 2 tablespoons coriander seeds

  6. 3 small dried hot peppers

  7. 2 tablespoons Thai fish sauce

  8. 2 tablespoons lime juice

  9. 1 tablespoon brown sugar

  10. 2 tablespoons peanut oil

  11. 2 tablespoons chopped garlic

  12. 2 tablespoons chopped ginger

  13. 2 tablespoons chopped hot chile peppers -- seeds and all

  14. 3 tablespoons lime juice

  15. 1/4 cup Thai fish sauce

  16. 2 teaspoons sugar

  17. 1 tablespoon chili oil

  18. 1/4 cup roasted peanuts -- ground to

  19. coarse paste

  20. 1/4 cup finely minced coriander -- leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.

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