2 pounds squid -- cut into rings
1 cup coconut milk
2 cloves garlic -- chopped
6 tablespoon fish sauce
3 tablespoon peanuts -- finely chopped
1 lime -- juice of
cayenne to taste
1 teaspoon sugar
Instructions:
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. From "The International
Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN
0-915572-61-3
