handful Thai basil leaves
200g/7oz beansprouts
100²µ/3½´Ç³ú cauliflower florets
2 long red chillies
1 red chilli, chopped
2 red chillies, very finely chopped
handful Chinese chives
handful coriander leaves, to serve
handful fresh curry leaves
30g/1oz garlic
50²µ/1¾´Ç³ú ginger
50²µ/1¾´Ç³ú ginger, cut into very thin strips
1 lemongrass stalk
1 lime, juice only
handful fresh mint leaves
1 tbsp chilli sauce
200g/7oz rice noodles, cooked
2 tsp black pepper
6 green cardamom pods, crushed
50²µ/1¾´Ç³ú caster sugar
50²µ/1¾´Ç³ú cornflour
100ml/3½fl oz fish sauce
30ml/1fl oz fish sauce
30g/1oz garam masala
200g/7oz gram flour
pinch salt
15²µ/½´Ç³ú sea salt
25ml/1fl oz vegetable oil
vegetable oil, for deep frying
100ml/3½fl oz vegetable oil
50ml/2fl oz rice wine vinegar
1kg/2lb 4oz squid cleaned and cut into rings, including tentacles (or 400g/14oz of fresh, cleaned squid meat)
2 lime leaves
25g/1oz palm sugar