*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Squid, cleaned and cut into
    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           Chopped garlic
    2       tb           Chopped ginger
    2       tb           Chopped hot chile peppers,
                         -seeds and all
    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 coarse paste
      1/4   c            Finely minced coriander
   Here’s one for all the Satay freaks out there.  From an article on
   Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.
   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 for 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 for about 90 seconds on each side.  Serve with dipping
   sauce on the side.
   Posted by Stephen Ceideberg; November 21 1991.
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