450g/1lb squid, fresh or frozen (defrosted if frozen)
1½ tbsp vegetable oil
1 tbsp garlic infused oil
2-3 small red Thai chilies, seeds removed, chopped
1 tbsp fish sauce
2 tbsp oyster sauce
2 tsp sugar
handful fresh Thai or ordinary basil leaves
Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section.
Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye.
Cut the squid meat into 3.5cm/1½in strips. (You can score the squid in diagonal squares if you feel able). Heat a wok or large frying-pan over high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the squid to the pan and stir-fry for one minute. Tip in the chillies, fish sauce, garlic oil,oyster sauce and sugar and continue to stir-fry for three minutes.
Add the basil and give one last stir. Turn the mixture onto a platter and garnish.