Malaysian Satay with Dipping Sauce

110 minutes Prep: 20 minutes Cook: 90 minutes

747 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	pounds	squid	cleaned and cut into rings
1	tablespoon	cumin seeds
2	tablespoons	coriander seeds
3	small	hot peppers	dried
2	tablespoons	fish sauce	thai
2	tablespoons	lime juice
1	tablespoon	brown sugar
2	tablespoons	peanut oil
2	tablespoons	garlic	chopped
2	tablespoons	ginger	chopped
2	tablespoons	hot chili peppers	seeds included, chopped
3	tablespoons	lime juice
1/4	cup	fish sauce	thai
2	teaspoons	sugar
1	tablespoon	hot chili oil
1/4	cup	peanuts	roasted, ground to a paste
1/4	cup	coriander	finely minced

Directions

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.

Toast in a dry skillet until fragrant; grind go 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 a hot fire going on a grill, and make a dip sauce by combining remaining ingredients.

Grill squid for about 90 seconds on each side.

Serve with dipping sauce on the side.

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Nutrition Facts

Serving Size 398g

Amount per Serving

Calories 747 45% of calories from fat

	% Daily Value*
Total Fat 37.0g	57%
Saturated Fat 8.0g	41%
Trans Fat 0.0g
Cholesterol 885mg	295%
Sodium 1590mg	66%
Total Carbohydrate 38.0g	13%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 65.0g	130%

Vitamin A	3%		Vitamin C	42%
Calcium	19%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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