- Serves: 2-3
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: easy
For the chilli dipping sauce
- 2 bird's-eye chillies, seeds removed, roughly chopped
- 2 cloves garlic, roughly chopped
- 150 ml rice vinegar
- 150 g caster sugar
- 2 tsp fish sauce, or to taste
- ¼ red onions, fiinely diced
- ¼ cucumber, finely chopped
For the squid
- 500 g squid, cleaned
- cornflour, for dusting
- sunflower oil, for deep-frying
- 2 spring onions, shredded
- 1 bird's-eye chilli, seeds removed, finely chopped
For the baby bok choi
- 2 tbsp vegetable oil
- 1 cloves garlic, crushed to a paste
- 3 cm piece ginger, julienned
- 4 heads baby bok choy, sliced
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 pinches sugar
- 2 tbsp chicken stock or water
1. For the chilli dipping sauce: put the chillies and garlic in a spice grinder and pulse to a purée (or pound by hand with a mortar and pestle). Scrape the paste into a non-reactive saucepan and add the vinegar and sugar. Heat gently, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then simmer until it has reduced to a thin syrup. Add the fish sauce to taste, then set aside until ready to serve. Just before serving, stir in the red onion and cucumber.
3. For the squid: separate the tentacles from the squid bodies and set aside separately.
4. Split the squid bodies along their length and open out flat on a chopping board. Score the outside surface in a cross-hatch pattern, then cut the bodies into squares. Cut the tentacles into similar sized pieces.
5. Dredge the squid pieces with the cornflour.
6. Half-fill a deep, heavy-based pan with sunflower oil and heat to 180C (check using a digital thermometer). Carefully fry the squid in small batches for 2-3 minutes, or until the squid is golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt and freshly ground black pepper, then transfer to a serving bowl.
7. For the bok choy: heat the vegetable oil in a wok or large frying pan. Add the garlic and half the ginger and fry for 2-3 minutes, or until softened. Add the bok choy, then stir in the oyster sauce, soy sauce, sugar and chicken stock or water. Stir-fry for 4-5 minutes, or until the bok choy is tender.
8. Pile the bok choy onto a serving plate and scatter over the remaining ginger. Scatter the spring onions and birds-eye chilli over the squid and serve alongside the bok choy and chilli dipping sauce.
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