Barbecued Squid With Hot Dipping Sauce (Squid Sate) Recipe

• 2 lb Squid, cut into rings
• 1 c. Coconut lowfat milk
• 2 x Cloves garlic, minced
• 6 Tbsp. Fish sauce
• 3 Tbsp. Peanuts, finely minced Juice of 1 lime Cayenne to taste
• 1 tsp Sugar

1. No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
2. Coconut lowfat milk is easily made if you have a blender or possibly food processor.
3. Boil 1 1/2 c. water.
4. Pour it over 1 1/2 c. of fresh or possibly dry grated coconut.
5. Beat it in the food processor or possibly blender for at least 1 minute.
6. Strain it through a sieve or possibly through cheesecloth.
7. Marinate the squid for 1 hour in coconut lowfat milk to that you have added the garlic.
8. Prepare the coals and skewer the squid.
9. To make the dipping sauce that makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
10. Grill the squid for about 3 min on one side.
11. When brown, turn over and barbecue 3 min more.
12. Serve accompanied by the dipping sauce.
13. This recipe will produce tasty grilled fish if you use hard varieties such as swordfish, sea bass or possibly halibut, cutting the steaks or possibly fillets into large squares.
14. This dish serves 4 to 6 as part of a larger meal.

coconut lowfat milk, garlic, fish sauce, peanuts, sugar

Taken from cookeatshare.com/recipes/barbecued-squid-with-hot-dipping-sauce-squid-sate-78828 (may not work)