3 lb Squid, cleaned and cut into

           -rings
      1 tb Cumin seeds

      2 tb Coriander seeds

      3 sm Dried hot peppers

      2 tb Thai fish sauce

      2 tb Lime juice

      1 tb Brown sugar

      2 tb Peanut oil

      2 tb Chopped garlic

      2 tb Chopped ginger

      2 tb Chopped hot chile peppers,

           -seeds and all
      3 tb Lime juice

    1/4 c  Thai fish sauce

      2 ts Sugar

      1 tb Chili oil

    1/4 c  Roasted peanuts, ground to

           -a coarse paste
    1/4 c  Finely minced coriander

           -leaves
  Here's one for all the Satay freaks out there.  From an article on
  Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.
  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 for 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 for about 90 seconds on each side.  Serve with dipping
  sauce on the side.
  Posted by Stephen Ceideberg; November 21 1991.