The aroma of charcoal broiling squid to perfection attracts customers
to the street stalls of many of the cities and small towns in the
southern region of Thailand. The flavor would be enhanced by any number
of dipping sauces. Cut open the squid and remove the entrails, leaving
the tentacles intact. Remove the skin. Place on a rack and charcoal-broil
for 2 minutes on each side. Brush with the combined fish sauce and
soy sauce during broiling to add color and more flavor. Mix together
the sauce ingredients and pour into a bowl. Cut the cooked squid into
1 inch pieces and serve with the dipping sauce.
