Malaysian Squid Sate with Dipping Sauce
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.
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