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Malaysian Squid Satay with Dipping Sauce

 

Malaysian Squid Satay with Dipping Sauce recipe
68

Yield

6

servings

Prep

50

min

Cook

5

min

Ready

60

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

Kingswood, Australia
 5 months ago

VmnrNice thanks so much I been looking for this recipe since I see it in tc

Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 49845% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 590mg 197%
Sodium 1060mg 44%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 86g
Vitamin A 3% Vitamin C 28%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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