---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Malaysian Squid Satay With Dipping Sauce
 Categories: Malaysian, Seafood
      Yield: 6 Servings
 
      3 lb Squid; cleaned & cut
      1 tb Cumin seeds
      2 tb Coriander seeds
      3 sm Dried hot peppers
      2 tb Thai fish sauce
      2 tb Lime juice
      1 tb Brown sugar
      2 tb Peanut oil
      2 tb Garlic; chopped
      2 tb Ginger; chopped
      2 tb Hot chile peppers;
           - seeded, chopped
      3 tb Lime juice
    1/4 c  Thai fish sauce
      2 ts Sugar
      1 tb Chili oil
    1/4 c  Peanuts; roasted, ground
    1/4 c  Cilantro; finely minced
 
  Thread the squid rings and tentacles (through the fleshy part) on
  bamboo skewers, leaving about 3" 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 to 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.
 
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