Malaysian Satay with Dipping Sauce
3 lb Squid, cleaned and cut into -rings 1 tb Cumin seeds 2 tb Coriander seeds 3 sm Dried hot peppers 2 tb Thai fish sauce 2 tb Lime juice 1 tb Brown sugar 2 tb Peanut oil 2 tb Chop...
Ingredients
- 3lbsquid, cleaned and cut into
- 2tb coriander seeds
- 3sm dried hot peppers
- 2tb thai fish sauce
- 2tb lime juice
- 1tb brown sugar
- 2tb peanut oil
- 2tb chopped garlic
Directions
- 1
3 lb Squid, cleaned and cut into -rings 1 tb Cumin seeds 2 tb Coriander seeds 3 sm Dried hot peppers 2 tb Thai fish sauce 2 tb Lime juice 1
- 2
From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88
- 3
Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle
- 4
Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers
- 5
Toast in a dry skillet until fragrant
- 6
grind go a powder
- 7
Mix well with fish sauce, lime juice and brown sugar
- 8
Add squid, marinate on a tray for 30 minutes, turning from time to time