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Malaysian Satay With Dipping Sauce


3 lb squid, cleaned and cut into rings
1 tbsp cumin seeds
2 tbsp coriander seeds
3 small dried hot peppers
2 tbsp thai fish sauce
2 tbsp lime juice
1 tbsp brown sugar
2 tbsp peanut oil
2 tbsp chopped garlic
2 tbsp chopped ginger
2 tbsp chopped hot chile peppers, seeds an, d all
3 tbsp lime juice
1/4 cup thai fish sauce
2 tsp sugar
1 tbsp chili oil
1/4 cup roasted peanuts, ground to a coarse, paste
1/4 cup 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.


Servings: 1



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