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 Pepper, Thai; dried
2 tb Nam pla
2 tb Lime juice
1 tb Sugar, brown
2 tb Oil
2 tb Garlic; chopped
2 tb Ginger; chopped
2 tb Thai chillies; chopped, seed
3 tb Lime juice
1/4 c Nam pla
2 ts Sugar
1 tb Chili oil
1/4 c Peanuts, roasted; ground to
1/4 c Coriander leaves; finely min

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.

--- Bruce Cost
per Stephen Ceideburg

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