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| 3 x ca. 450 g | Squid, cleaned and cut into rings |
| 1 Esslöffel | cumin seeds |
| 2 Esslöffel | Coriander seeds |
| 3 klein | Dried hot peppers |
| 2 Esslöffel | Thai fish sauce |
| 2 Esslöffel | lime juice |
| 1 Esslöffel | brown sugar |
| 2 Esslöffel | peanut oil |
| 2 Esslöffel | garlic chopped |
| 2 Esslöffel | ginger chopped |
| 2 Esslöffel | Chopped hot chile peppers, seeds and all |
| 3 Esslöffel | lime juice |
| 1/4 Tasse | Thai fish sauce |
| 2 Teelöffel | sugar |
| 1 Esslöffel | Chili oil |
| 1/4 Tasse | Roasted peanuts, ground to a coarse paste |
| 1/4 Tasse | Finely minced coriander leaves |
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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.
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