Charcoal-grilled Squid Skewers

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 750g/1½lb medium-sized squid
• 1 tsp cumin
• 2 tsp coriander seeds
• 1 dried red chilli
• 3 tbsp fish sauce
• 2 tsp freshly squeezed lime juice
• 1 tbsp palm sugar (available at some supermarkets and Asian grocers; substitute golden caster sugar
• 2 tbsp vegetable oil
• 7g/¼oz garlic
• 15g/½oz root ginger
• 1 red bird's-eye chilli
• 3 tbsp freshly squeezed lime juice
• 3 tbsp fish sauce
• 2½ tbsp palm sugar
• 25g/1oz roasted peanuts
• 2 tbsp chopped fresh coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the coriander seeds and dried red chilli in a dry pan over medium heat for about 2 minutes until fragrant. Crumble the chilli, then grind with the cumin to a fine powder.

2. Pull the tentacles away from the squid bodies and set them aside. Slice each body open into a flat sheet, rinse, pat dry, and score the inside lightly in a crosshatch.

3. In a bowl, whisk the ground spices with the vegetable oil, fish sauce, lime juice and palm sugar (or golden caster sugar) until the sugar dissolves. Toss in the squid, cover, and refrigerate for about 1 hour.

4. For the dressing, pound the garlic, ginger, bird's-eye chilli and palm sugar together to a paste. Stir in the lime juice and fish sauce, then set aside.

5. Coarsely crush the roasted peanuts and chop the fresh coriander.

6. Soak wooden skewers in a pan of water for 30 minutes so they do not burn.

7. Heat a charcoal grill until the coals are glowing and mostly covered in white ash, about medium-high heat.

8. Thread the marinated squid bodies and tentacles onto the skewers, weaving them so the pieces lie flat.

9. Grill the skewers for 1 to 2 minutes per side until the squid turns opaque and flakes, reaching 145°F (63°C) in the thickest part.

10. Arrange the skewers on a plate, spoon over the dressing, and scatter with the crushed peanuts and chopped coriander.