Squid Sate

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

Procedure:

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.

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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