Hot and spicy squid salad (Yam pra-muek)

Ingredients

• 400g small squid (including tentacles)
• 1/2 cucumber
• 1 large garlic clove, finely chopped
• 20 garlic chives with flowers or a bunch of chives, cut into 2.5cm lengths
• 5 spring onions, trimmed, cut in half and quartered lengthways
• 5 Thai shallots (or 1–2 banana shallots), finely sliced 20 cherry tomatoes, halved
• 20 cherry tomatoes, halved
• 20g fresh mint, leaves picked from the stems
• handful of Thai basil
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 30g fresh root ginger, peeled and cut into matchstick strips
• lime wedges, for serving
• 3 red bird’s-eye chillies, deseeded and finely chopped
• 1 garlic clove, finely chopped
• 2 heaped tbsp grated palm sugar
• 2 tbsp Thai fish sauce
• juice of 1/2 lime