Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        squid -- cleaned and cut
                        -- into 1" by 2" pieces
   1      tablespoon    cumin seeds
   2      tablespoons   coriander seeds
   3      small         dried hot peppers
   2      tablespoons   Thai fish sauce
   2      tablespoons   lime juice
   1      tablespoon    brown sugar
   2      tablespoons   peanut oil
   2      tablespoons   chopped garlic
   2      tablespoons   chopped ginger
   2      tablespoons   chopped hot chile peppers -- 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           finely minced coriander -- leaves

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