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.