Nam Jim Dressing

1. Place the chillies, onion, garlic and coriander roots into a food processor and purée to a fine paste.
2. Add the palm sugar and the lemon juice and blend until well incorporated and add the fish sauce. The dressing should have a pleasant balance of sweet, sour and salty tastes.

Squid

1. Slice the squid into rings ½ cm thick, and dry them on kitchen paper. While you are doing this bring a pot of salted water to the boil and plunge the bok choy into it and cook for 4 minutes. Drain through a sieve and run the bok choy under cold water until cool. Slice each bok choy into 4 and place onto a piece of absorbent paper.
2. Then heat a wok or deep frying pan until hot and add the vegetable oil. Add the mushrooms, garlic and chillies and fry for a few seconds. Add the squid and quickly stir-fry for 1-2 minutes. Add the bok choy, nam jim dressing and the basil leaves, and gently stir everything together in the pan. Serve, garnished with the black sesame seeds.