 |
---------- Recipe via Meal-Master (tm) v8.04
Title: MALAYSIAN SQUID SATAY WITH DIPPING SAUCE
Categories: Seafood
Yield: 6 servings
3 lb Squid, cleaned and cut into
1 tb Cumin seeds
2 tb Coriander seeds
3 ea Small 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, s
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
1/4 c Finely minced coriander leav
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.
-----
|
