Malaysian Satay with Dipping Sauce
Submitted by likethewind
Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.
YIELD
4 servingsPREP
20 minCOOK
90 minREADY
110 minFire up the grill for this Malaysian street food classic that transforms squid into smoky, spice-kissed bites.
The secret is toasting whole cumin and coriander seeds until fragrant, then grinding them fresh to coat the tender rings in bold flavor. A quick soak in tangy lime juice and fish sauce tenderizes the squid while building layers of savory punch.
Pair each charred skewer with the accompanying peanut dip spiked with garlic, ginger, and chili oil for a flavor explosion that balances heat, sweet, and umami in every mouthful.
Pro Tips
- Soak bamboo skewers for at least 1 hour to prevent burning, or wrap handles in foil
- Don’t overcook the squid; 90 seconds per side keeps it tender, not rubbery
- Toast spices in a dry skillet until you smell their aroma before grinding for maximum flavor
- Make the peanut dip ahead and refrigerate; flavors meld and intensify overnight
Ingredients
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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