- 2 pounds of squid, cleaned and cut into rings
- 1 cup coconut milk
- 2 cloves of garlic, chopped
- 6 tablespoons fish sauce
- 3 tablespoons peanuts, finely chopped
- Juice of 1 lime
- Cayenne to taste
- 1 teaspoon sugar
Step 1: Coconut milk is easily made if you have a blender or food
processor. Boil 1-1/2 cups of water. Pour it over 1-1/2 cups of fresh or
dry grated coconut. Beat it in the blender or food processor for at
least 1 minute. Strain it though a sieve or cheesecloth. Marinate the
squid for 1 hour in coconut milk to which you have added the garlic.
Step 2: To make the dipping sauce, which makes this dish so
distinctive, combine the fish sauce, peanuts, sugar, limejuice and the
cayenne.
Step 3: After the rings have been threaded onto skewers, grill the
squid about 3 minutes on each side.
When brown, turn over and barbecue for 3 minutes more. Serve
accompanied by the dipping sauce. |
