The squid can be seared in a pan but is best chargrilled.
The basic Thai dressing can be varied in any way you like, as long as the taste is ultimately balanced.
About Master Stock: Poaching or cooking in liquid is one of the great arts of Chinese cooking. There are many different poaching styles and once you've mastered them you will not believe the different textures and flavours you can tempt out of poultry, meat and fish. Many of the poaching liquids can be kept and re-used or made into a luxurious sauce. Master stock is a sauce in which the ingredient is first cooked and allowed to cool down. This allows the flavour to start permeating the skin, but notto reach deep into the flesh; the result is a silky texture and meat with just a hint of flavour. In China, some master stocks are generations old by virtue of the fact that the old base is boiled and added to the next use.
Click on this link for acceptable methods of killing live crustaceans - RSPCA - Humane killing and processing of crustaceans