Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Squid, cleaned and cut into 2 tb Chopped hot chile peppers,
-rings -seeds and all
1 tb Cumin seeds 3 tb Lime juice
2 tb Coriander seeds 1/4 c Thai fish sauce
3 sm Dried hot peppers 2 ts Sugar
2 tb Thai fish sauce 1 tb Chili oil
2 tb Lime juice 1/4 c Roasted peanuts, ground to
1 tb Brown sugar -a coarse paste
2 tb Peanut oil 1/4 c Finely minced coriander
2 tb Chopped garlic -leaves
2 tb Chopped ginger

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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