Step 1

For green chilli mayo, blend egg, vinegar, chilli, mustard powder, dashi powder, garlic powder and 1 tsp salt in a small food processor on medium speed until combined (1 minute). With motor running, slowly add oil, starting with a few drops at a time, then in a thin, steady stream until all incorporated and a thin mayonnaise forms. Mayonnaise will keep refrigerated for 1-2 days. This recipe makes about 1 cup.

Step 2

For nuoc cham, bring sugar, fish sauce, vinegar, chilli, garlic and 50ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Set aside to cool (20-30 minutes), then stir in lime juice and set aside until required.

Step 3

For fried garlic, heat oil to 140C in a small saucepan over low-medium heat. Combine milk and garlic in a second small saucepan, bring to a simmer, then reduce heat to low and simmer gently for 5 minutes to blanch. Drain garlic, spread on paper towels in a single layer and pat dry. Toss garlic in tapioca starch, gently shake in a sieve to remove any excess, then deep-fry garlic until golden (2-3 minutes; be careful, hot oil will spit). Drain on paper towels, and season to taste with salt and white pepper.

Step 4

Increase oil to 180C and heat a char-grill pan over high heat. Season squid with salt and freshly ground white pepper, drizzle with oil and toss to coat. Grill squid, turning once, until just cooked (1 minute each side). Remove from grill, thickly slice and set aside. Dust tentacles in tapioca starch and deep-fry until lightly browned and crisp (1-2 minutes; be careful, hot oil will spit). Drain on paper towels and season to taste.

Step 5

Spoon about 1 tbsp mayo onto each plate. Toss grilled squid with half the nuoc cham in a mixing bowl, then transfer to plates along with fried tentacles. Dress watercress with remaining nuoc cham, divide among plates, scatter with fried garlic and chilli, and serve with lime cheeks.