In a pan sweat onion, add pancetta, garlic and ginger in oil until cooked, add capsicum and saute until soft.
Drain the black beans and add them to the pot. Cook for 5 minutes on a low heat.
Add red chillies then palm sugar, when sugar is dissolved add oyster sauce.
Add chicken stock and simmer until sauce becomes thick.
Score the squid on the underside and grill quickly in a very hot pan till just cooked and remove.
Combine the squid and the rest of the ingredients, including the dressing and place in the centre of the plate.
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