3-4 small Small red chilies, seeded and sliced
2 sprigs Coriander leaves, for garnishing
445 g Fresh squid, cleaned
1/2 teaspoon Minced garlic
1/2 teaspoon Chopped fresh root ginger
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 tablespoon Fish sauce
2 tablespoons Vegetable oil
Spring onions (Scallion), finely shredded

Pull head off each squid, discard head and transparent backbone, but reserve tentacles. Cut open body and score inside of flesh in a criss-cross patttern. Cut squid into small bite-size pieces. Blanch squid and tentacles in a saucepan of boiling water for 1 minute only – cooking any longer will toughen squid. Remove and drain, then dry well on absorbent kitchen paper. Mix garlic, ginger, salt, pepper and fish sauce in a bowl, add blanched squid and leave to marinate for 25-30 minutes. Meanwhile, heat oil in a small saucepan until hot but not smoking. Remove pan from heat, add spring onions and chilies and leave to infuse for 15-20 minutes. Arrange squid with marinade on a serving plate, pour oil with spring onions and chilies all over squid and garnish with coriander sprigs.
Serve cold.

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