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Barbecued Squid with Hot Dipping Sauce (Squid Sate)
2 lb Squid, cut into rings
1 c Coconut milk
2 Cloves garlic, chopped
6 tb Fish sauce
3 tb Peanuts, finely chopped
Juice of 1 lime
Cayenne to taste
1 ts Sugar
Coconut milk is easily made if you have a blender or food processor.
Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut. Beat it in the food processor or blender for at least 1 minute. Strain it through a sieve or through cheesecloth. Marinate the squid for 1 hour in coconut milk to which you have added the garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side. When brown, turn over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.