Served as main course. Non-vegetarian dish.

3 lb Squid, cleaned and cut into

1 Tablespoon Cumin Seeds

2 Tablespoon Coriander Seeds

3 Small dried hot Peppers

2 Tablespoon Thai Fish Sauce

2 Tablespoon Lime Juice

1 Tablespoon Brown Sugar

2 Tablespoon Peanut Oil

2 Tablespoon Chopped Garlic

2 Tablespoon Chopped Ginger

2 Tablespoon Chopped Hot Chili Peppers

3 Tablespoon Lime Juice

1/4 cup Thai Fish Sauce

2 teaspoon Sugar

1 Tablespoon Chili Oil

1/4 cup Roasted Peanuts, ground

1/4 cup Finely minced Coriander Leaf

Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid about 90 seconds on each side. Serve with dipping sauce on the side.

Serves: 6

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