Cooking Instructions
1. Make the Dressing
[] Pound garlic and coriander roots in a mortar and pestle until fine.
[] In a small bowl, combine fish sauce, palm sugar, and water.
[] Add the pounded garlic–coriander paste and stir until the sugar dissolves.
[] Pound both types of chili (bird’s eye and Jinda) separately and set aside for later.
2. Prepare the Squid
[] Clean the squid: remove innards, cartilage, teeth, and eyes. Rinse thoroughly and pat dry.
[] Heat a pan over medium heat and add the oil. Lightly sear the squid on both sides for about 1 minute each side.
3. Steam the Squid
[] Pour the dressing over the squid.
[] Add in purple cabbage (optional) in a steaming pan.
[] Steam for 2 minutes, or until the squid is just cooked.
4. Finish the Sauce
[] Once the squid is cooked, turn off the heat.
[] Add the pounded chilis and lime juice to the dressing in the pan. Stir gently to combine.
5. Plate & Garnish
[] Slice the squid and arrange them over the cabbage or on a serving plate.
[] Spoon the sauce over the squid.
[] Garnish with mint leaves, lime slices, and sliced spur chili. Serve immediately while warm.
