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Squid Sate


Malaysian Squid Sate with Dipping Sauce


4 lbs. Squid, cleaned and cut into rings
1 tbsp. Cumin seeds
2 tbsp. Coriander seeds
4 small Dried hot peppers
2 tbsp. Thai fish sauce
2 tbsp. Lime juice
2 tbsp. Brown sugar
How to make the Dipping Sauce:
2 tbsp. Cooking oil
2 tbsp. Garlic, chopped
2 tbsp. Ginger, chopped
2 tbsp. Hot Chile peppers, chopped with seeds
3 tbsp. Lime juice
1/4 cup Thai fish sauce
2 tbsp. Brown Sugar
1 tbsp. Chili oil
1/2 cup Roasted peanuts, ground to a coarse paste
1/4 cup Coriander leaves, finely minced


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 and toast in a dry skillet until fragrant; grind to make 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 ready for a hot fire going on a grill, and make a dip sauce by combining all remaining ingredients.

Grill the squid for about 11/2 minutes on each side.

Serve with dipping sauce on the side.

Serve 8-10 people.


Simple tips:

Cooking squid sate is quite simple, first of all make sure you can get the fresh one.

They goes in different sizes, the smaller the better, as they taste sweeter, though  bigger size is good  too, but they could be rubbery.





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Last modified: May 26, 2003