Thai squid salad

1) For the dressing, grind the garlic together with 3 of the chillies, the palm sugar, fish sauce and lime juice in a pestle and mortar. Set aside.
2) For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
3) Combine the garlic, garlic chives (or chives), spring onions, shallots, cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and basil.
4) Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown.
5) Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.
6) Add the dressing from the pestle and mortar to the hot squid and toss through,
8) Add the hot squid to the salad and mix thoroughly, serve straightaway.