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Malaysian satay with dipping sauce

Yield: 1 Servings

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 Here's one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle      7/20/88.

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. Posted by Stephen Ceideberg; November 21 1991.

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