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Print this Recipe    Squid 11

Malaysian Squid Sate with Dipping Sauce
Yield: 8 servings

3 lb squid, cleaned and cut into rings
1 T cumin seeds
2 T coriander seeds
3 sm dried hot peppers
2 T Thai fish sauce
2 T lime juice
1 T brown sugar

2 T oil
2 T chopped garlic
2 T chopped ginger
2 T chopped hot chile peppers, seeds and all
3 T lime juice
1/4 c Thai fish sauce
2 ts sugar
1 T chili oil
1/4 c roasted peanuts, ground to a coarse paste
1/4 c finely minced coriander leaves

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 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 about 90 seconds on each side. Serve with dipping sauce
on the side.

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