Grilled Narragansett Squid Satay with Thai Peanut Sauce
Serves 2
3/4-1 lbs. cleaned squid (mantles & tentacles)
bamboo skewers soaked in water for 10-20 minutes
Thai Peanut Sauce- we serve this with our calamari, available for purchase at the market
4 oz. smooth peanut butter
4 T soy sauce
4 T rice vinegar
3 T peanut oil
1.5 T brown sugar
1 clove garlic
pinch of red pepper flake (to taste)
Cut squid bodies (mantles) in half lengthwise. Weave soaked skewer at 1 inch lengths through squid in segments with tentacles in the center.
Place skewers on a hot grill (white coals, no flame) and baste with peanut sauce (save some to serve with squid). Grill 2–3 minutes per side. Serve with peanut dipping sauce on the side.
[…] great (and we cooked a big variety). Sardines with course salt & olive oil, barbequed oysters, squid satay with Thai peanut sauce, warm grilled octopus salad, mackerel teriyaki, cedar planked salmon with Irish whiskey maple […]