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Barbecued Squid with Hot Dipping Sauce (Squid Sate)


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













Trans-fat Free


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


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

Boil 1½ cups water.

Pour it over 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 57051% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 590mg 197%
Sodium 2326mg 97%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 90g
Vitamin A 2% Vitamin C 27%
Calcium 13% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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