Barbecued Squid with Hot Dipping Sauce (Squid Sate)

No country of origin, but I'm betting on Vietnam this time, mainly from the dip.

1 hours Prep: 10 minutes Cook: 10 minutes

570 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	squid	cut into rings
1	cup	coconut milk
2	cloves	garlic	chopped
6	tablespoons	fish sauce
3	tablespoons	peanuts	finely chopped
1	each	lime	juice of
1	x	cayenne pepper	to taste
1	teaspoon	sugar

Directions

Coconut milk is easily made if you have a blender or food processor.

Boil 1 1/2 cups water.

Pour it over 1 1/2 cups of fresh or dry grated coconut.

Beat it in the food processor or blender for at least 1 minute.

Strain it through a sieve or through cheesecloth.

Marinate the squid for 1 hour in coconut milk to which you have added the garlic.

Prepare the coals and skewer the squid.

To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.

Grill the squid for about 3 minutes on one side.

When brown, turn over and barbecue 3 minutes more.

Serve accompanied by the dipping sauce.

This recipe will produce tasty grilled fish if you use firm varieties such as swordfish, sea bass or halibut, cutting the steaks or fillets into large squares.

This dish serves 4 to 6 as part of a larger meal.

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Nutrition Facts

Serving Size 334g

Amount per Serving

Calories 570 51% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 15.0g	77%
Trans Fat 0.0g
Cholesterol 590mg	197%
Sodium 2326mg	97%
Total Carbohydrate 25.0g	8%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 45.0g	90%