Malaysian Squid Satay With Dipping Sauce

Malaysian Squid Satay With Dipping Sauce

Course :	Thai
From:	HungryMonster.com
Serves:	4

Ingredients:

3	pounds	squid -- cleaned and cut into 1 inch by 2 inch pieces
1	tablespoon	cumin seeds
2	tablespoons	coriander seeds
3	small	dried hot peppers
2	tablespoons	Thai fish sauce (nam pla)
2	tablespoons	lime juice
1	tablespoon	brown sugar
2	tablespoons	peanut oil
2	tablespoons	garlic
2	tablespoons	ginger -chopped
2	tablespoons	hot chile peppers -- chopped seeds and all
3	tablespoons	lime juice
1/4	cup	Thai fish sauce
2	teaspoons	sugar
1	tablespoon	chili oil
1/4	cup	roasted peanuts -- ground to coarse paste
1/4	cup	coriander leaves -- finely minced

Preparation:

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.