---------- Recipe via Meal-Master (tm) v8.04
  Categories: Seafood
       Yield: 6 servings
       3 lb Squid, cleaned and cut into
       1 tb Cumin seeds
       2 tb Coriander seeds
       3 ea Small dried hot peppers
       2 tb Thai fish sauce
       2 tb Lime juice
       1 tb Brown sugar
       2 tb Peanut oil
       2 tb Chopped garlic
       2 tb Chopped ginger
       2 tb Chopped hot chile peppers, s
       3 tb Lime juice
     1/4 c  Thai fish sauce
       2 ts Sugar
       1 tb Chili oil
     1/4 c  Roasted peanuts, ground to a
     1/4 c  Finely minced coriander leav
        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.