Malaysian Squid Satay with Dipping Sauce
Malaysian Squid Satay with Dipping Sauce recipe 68
68
Ingredients
| 3 | pounds |
squid
cleaned and cut up |
|
| 1 | tablespoon |
cumin seeds
|
|
| 2 | tablespoons |
coriander seeds
|
|
| 3 | small |
hot chili peppers
dried |
* |
| 2 | tablespoons |
fish sauce
|
|
| 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
chopped |
|
| 3 | tablespoons |
lime juice
|
|
| ¼ | cup |
fish sauce
|
* |
| 2 | teaspoons |
sugar
|
|
| 1 | tablespoon |
hot chili pepper oil
|
* |
| ¼ | cup |
peanuts
roasted, ground |
|
| ¼ | cup |
cilantro
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 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 about 90 seconds on each side.
Serve with dipping sauce on the side.
5 months ago
VmnrNice thanks so much I been looking for this recipe since I see it in tc