You may also like
Categories:Viewed: 64 - Published at: 5 years ago
Ingredients
- 2 lb Squid, cut into rings
- 1 c. Coconut lowfat milk
- 2 x Cloves garlic, minced
- 6 Tbsp. Fish sauce
- 3 Tbsp. Peanuts, finely minced Juice of 1 lime Cayenne to taste
- 1 tsp Sugar
Method
- No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
- Coconut lowfat milk is easily made if you have a blender or possibly food processor.
- Boil 1 1/2 c. water.
- Pour it over 1 1/2 c. of fresh or possibly dry grated coconut.
- Beat it in the food processor or possibly blender for at least 1 minute.
- Strain it through a sieve or possibly through cheesecloth.
- Marinate the squid for 1 hour in coconut lowfat milk to that you have added the garlic.
- Prepare the coals and skewer the squid.
- To make the dipping sauce that makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
- Grill the squid for about 3 min on one side.
- When brown, turn over and barbecue 3 min more.
- Serve accompanied by the dipping sauce.
- This recipe will produce tasty grilled fish if you use hard varieties such as swordfish, sea bass or possibly halibut, cutting the steaks or possibly fillets into large squares.
- This dish serves 4 to 6 as part of a larger meal.
