Pull head off each squid, discard head and
transparent backbone, but reserve tentacles.
Cut open body and score inside of flesh in
a criss-cross patttern.
Cut squid into small bite-size pieces.
Blanch squid and tentacles in a saucepan
of boiling water for 1 minute only - cooking any longer will toughen
squid.
Remove and drain, then dry well on
absorbent kitchen paper.
Mix garlic, ginger, salt, pepper and fish
sauce in a bowl, add blanched squid and leave to marinate for 25-30
minutes.
Meanwhile, heat oil in a small saucepan
until hot but not smoking. Remove pan from heat, add spring onions and
chilies and leave to infuse for 15-20 minutes.
Arrange squid with marinade on a serving
plate, pour oil with spring onions and chilies all over squid and
garnish with coriander sprigs.
