Clay's Kitchen : Cephalopod Recipes (Squid and Octopus Recipes)

Cephalopod Recipes (Squid and Octopus Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Malaysian Squid Sate with Dipping Sauce

Recipe from Sam Waring
Servings: 4

3 pound squid, cleaned and cut into rings
1 tablespoon cumin seeds
2 tablespoon coriander seeds
3 dried Thai chiles
2 tablespoons nam pla
2 tablespoonis lime juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons chopped Thai chiles—seeded and deveined
3 tablespoons lime juice
¼ cup nam pla
2 teaspoons sugar
1 tablespoon chile oil
¼ cup roasted peanuts ground to a paste
¼ cup finely minced cilantro leaves

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 nam pla, 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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