Chilli salt squid with baby bok choy

Method

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 bird’s-eye chilli over the squid and serve alongside the bok choy and chilli dipping sauce.