Categories: Seafood 
      Yield: 6 servings 
  
      3 lb Squid, cleaned and cut into 
      1 T  Cumin seeds 
      2 T  Coriander seeds 
      3    Small dried hot peppers 
      2 T  Thai fish sauce 
      2 T  Lime juice 
      1 T  Brown sugar 
      2 T  Peanut oil 
      2 T  Chopped garlic 
      2 T  Chopped ginger 
      2 T  Chopped hot chile peppers, s 
      3 T  Lime juice 
    1/4 c  Thai fish sauce 
      2 t  Sugar 
      1 T  Chili oil 
    1/4 c  Roasted peanuts, ground to a 
    1/4 c  Finely minced coriander leav 
  
       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.