Step 1

For dressing, simmer sugar and 1/2 cup (125ml) water over low heat for 2 minutes, stirring to dissolve. Cool syrup. Pound chilli, garlic, coriander and ginger to a paste in a mortar and pestle (or whiz in a food processor.) Stir into syrup with tomato, fish sauce, soy, and lime to taste.

Step 2

Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss all squid in a bowl with oil and 3 tablespoons dressing.

Step 3

Cook on an oiled chargrill or barbecue over high heat for 1 minute until just cooked. Toss squid with onion, salad leaves, chilli and remaining dressing.