Malaysian Squid Satay with Dipping Sauce

• 3 pounds squid cleaned and cut up
• 1 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• 3 small hot chili peppers dried
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 tablespoons peanut oil
• 2 tablespoons garlic chopped
• 2 tablespoons ginger chopped
• 2 tablespoons hot chili peppers chopped
• 3 tablespoons lime juice
• 1/4 cup fish sauce
• 2 teaspoons sugar
• 1 tablespoon hot chili pepper oil
• 1/4 cup peanuts roasted, ground
• 1/4 cup cilantro finely minced

1. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle.
2. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.)
3. Combine cumin, coriander and hot peppers.
4. Toast in a dry skillet until fragrant; grind go a powder.
5. Mix well with fish sauce, lime juice and brown sugar.
6. Add squid, marinate on a tray 30 minutes, turning from time to time.
7. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients.
8. Grill squid about 90 seconds on each side.
9. Serve with dipping sauce on the side.

cumin seeds, coriander seeds, hot chili peppers, fish sauce, lime juice, brown sugar, peanut oil, garlic, ginger chopped, hot chili peppers, lime juice, fish sauce, sugar, hot chili pepper oil, peanuts, cilantro

Taken from recipeland.com/recipe/v/malaysian-squid-satay-dipping-s-42188 (may not work)