Malaysian Satay With Dipping Sauce

Ingredients

3 squid
6 gr cumin seeds
12 gr coriander seeds
3 peppers
30 ml thai fish sauce
75 ml lime juice
14 gr brown sugar
30 ml peanut oil
18 gr garlic
30 gr ginger
18 gr chile peppers
60 ml thai fish sauce
8 gr sugar
16 ml chili oil
50 gr peanuts
24 gr coriander

Instructions

-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, 0. 0.39772727272727. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 8 cm 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.