Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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