MALAYSIAN SATAY WITH DIPPING SAUCE

Ingredients:

• 3 lb Squid, cleaned and cut into
• -rings
• 1 tb Cumin seeds
• 2 tb Coriander seeds
• 3 sm Dried hot peppers
• 2 tb Thai fish sauce
• 2 tb Lime juice
• 1 tb Brown sugar
• 2 tb Peanut oil
• 2 tb Chopped garlic
• 2 tb Chopped ginger
• 2 tb Chopped hot chile peppers,
• -seeds and all
• 3 tb Lime juice
• 1/4 c Thai fish sauce
• 2 ts Sugar
• 1 tb Chili oil
• 1/4 c Roasted peanuts, ground to
• -a coarse paste
• 1/4 c 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.