Barbecued squid with hot dipping sauce (squid sate)
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Barbecued squid with hot dipping sauce (squid sate)
  Vietnamese    Seafood    Sauces  
Last updated 6/12/2012 1:01:10 AM. Recipe ID 24496. Report a problem with this recipe.
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      Title: Barbecued squid with hot dipping sauce (squid sate)
 Categories: Vietnamese, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      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
 
  No country of origin, but I'm betting on Vietnam this time, mainly
  from the dip.
  
  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.
  
  This recipe will produce tasty grilled fish if you use firm varieties
  such as swordfish, sea bass or halibut, cutting the steaks or fillets
  into large squares.
  
  This dish serves 4 to 6 as part of a larger meal.
  
  




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Recipe ID 24496 (Apr 03, 2005)

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