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 […]