Barbecued Squid With Hot Dipping Sauce (Squid Sate) Recipe

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   No country of origin, but I'm betting on Vietnam this time, mainly from the dip.

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   Coconut lowfat milk is easily made if you have a blender or possibly food processor.

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   Boil 1 1/2 c. water.

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   Pour it over 1 1/2 c. of fresh or possibly dry grated coconut.

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   Beat it in the food processor or possibly blender for at least 1 minute.

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   Strain it through a sieve or possibly through cheesecloth.

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   Marinate the squid for 1 hour in coconut lowfat milk to that you have added the garlic.

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   Prepare the coals and skewer the squid.

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   To make the dipping sauce that makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.

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    Grill the squid for about 3 min on one side.

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    When brown, turn over and barbecue 3 min more.

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    Serve accompanied by the dipping sauce.

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    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.

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    This dish serves 4 to 6 as part of a larger meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.