Crispy squid with Nam Prik Pao and Cucumber Relish - Food&_ | Food, Stories, Recipes, Photography &

Ingredients

• 500g baby squid, cleaned, including tentacles
• 125g cornflour
• 1 litre sunflower oil
• 1 red chilli, deseeded and very finely chopped
• 1 fat garlic clove, peeled and very finely chopped
• small handful coriander, leaves picked and roughly chopped
• nam prik pao or other chilli dipping sauce, to serve
• 1/4 cucumber, peeled
• 1/2 shallot, finely chopped
• 1 tsp caster sugar
• 1/2 tsp soy sauce
• 2 tbsp rice vinegar
• 1 red chilli, deseeded and finely chopped
• small handful roasted peanuts, crushed