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Seared squid with mushrooms, bok choy and nam jim dressing
( SERVES 4 )

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Make the Nam Jim dressing a few days ahead, and keep it in the refrigerator as it benefits from sitting for a while. The dressing is a terrific accompaniment for most grilled meats and fish.

Nam Jim dressing

5	Red chillies, seeded and chopped
2 cloves	Garlic, chopped
1	Red onion, small, chopped
3 Tbsp	Fish sauce
1 cup	Lemon juice
2 Tbsp	Palm sugar, grated
3	Coriander root, chopped

Squid

500 g	Squid ring, cleaned
3 Tbsp	Vegetable oil
200 g	Mushrooms, cleaned and sliced
4 heads	Bok choy, washed
2 cloves	Garlic
2	Red chillies, seeded and chopped
1 Tbsp	Basil leaves
1 sprinkle	Black sesame seeds, to garnish

Directions

Nam Jim Dressing

Place the chillies, onion, garlic and coriander roots into a food processor and purée to a fine paste.
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

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.
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.