Recipe for Malaysian Squid Satay with Dipping Sauce 
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Yield:
1 Batch
Ingredients:
Amount Ingredient
3 lb Squid, cleaned and cut into rings
1 tbl Cumin seeds
2 tbl Coriander seeds
3 sm Dried hot peppers
2 tbl Thai fish sauce
2 tbl Lime juice
1 tbl Brown sugar
2 tbl Peanut oil
2 tbl Chopped garlic
2 tbl Chopped ginger
2 tbl Chopped hot chile peppers, seeds and all
3 tbl Lime juice
1/4 cup Thai fish sauce
2 tsp Sugar
1 tbl Chili oil
1/4 cup Roasted peanuts, ground to a coarse paste
Instructions:
Instructions: 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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