Don't miss another issue…      Subscribe

Malaysian Satay with Dipping Sauce

 

43

Yield

4

servings

Prep

20

min

Cook

90

min

Ready

110

min

Trans-fat Free
 

Ingredients

3 pounds squid
cleaned and cut into rings
1 tablespoon cumin seeds
2 tablespoons coriander seeds
3 small hot chili 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
¼ cup fish sauce
thai
*
2 teaspoons sugar
1 tablespoon hot chili pepper oil
*
¼ cup peanuts
roasted, ground to a paste
¼ 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 74745% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 885mg 295%
Sodium 1590mg 66%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 130g
Vitamin A 3% Vitamin C 42%
Calcium 19% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed