** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Coconut milk is easily made if you have a blender or food processor.
2. Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut.
3. Beat it in the food processor or blender for at least 1 minute.
4. Strain it through a sieve or through cheesecloth.
5. Marinate the squid for 1 hour in coconut milk to which you have added the garlic.
6. Prepare the coals and skewer the squid. To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
7. Grill the squid for about 3 minutes on one side.
8. When brown, turn over and barbecue 3 minutes more.
9. Serve accompanied by the dipping sauce. This recipe will produce tasty grilled fish if you use firm varieties such as swordfish, sea bass or halibut, cutting the steaks or fillets into large squares.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Fish, MSG, Garlic, Natural Sweeteners, Fructose Malabsorption, Iodine allergies.
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