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  • vegetable oil

  • 3 tablespoons black beans & chilli dressing - see below

  • 0.25 bunch Mint

  • 0.25 bunch Coriander

  • 0.25 bunch Thai basil leaf

  • 150 g Squids cleaned and cut into 3cm strips

  • Black Bean and Chilli Dressing

  • 0.5 brown onion finely diced

  • 100 g pancetta

  • 2 Garlic Cloves finely diced

  • 0.5 knob Ginger finely chopped

  • 1 red capsicum finely diced

  • 0.25 packet black bean soaked

  • 4 long Red chilli's sliced finely

  • 1 tablespoon Palm Sugar

  • 1 tablespoon Oyster sauce

  • 2 cups chicken stock


  • 1.

    In a pan sweat onion, add pancetta, garlic and ginger in oil until cooked, add capsicum and saute until soft.

  • 2.

    Drain the black beans and add them to the pot. Cook for 5 minutes on a low heat.

  • 3.

    Add red chillies then palm sugar, when sugar is dissolved add oyster sauce.

  • 4.

    Add chicken stock and simmer until sauce becomes thick.

  • 5.

    Score the squid on the underside and grill quickly in a very hot pan till just cooked and remove.

  • 6.

    Combine the squid and the rest of the ingredients, including the dressing and place in the centre of the plate.

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