Instructions: Cut the calamari into pieces about 4 x 3cm.

Holding the knife at a slight angle make shallow close cuts in one direction across the underside of each piece; then cut in the opposite direction. when cooked the calamari will curl up to resemble small pine cones.

Peel the onion and slice from top to base to give curved strips rather than rings.

Cook the onion garlic and chillies in the vegetable oil until softened but retaining a little crunch. Add the calamari pieces and cook until they curl.

Mix fish sauce rice vinegar palm sugar water and cornflour together pour into the pan and stir fry until the sauce thickens.

Serve with rice.

Note. Crush palm sugar in a mortar. Store it in an airtight jar. Brown sugar can be used instead if palm sugar is not available.

Hint. Rice vinegar is distilled from fermented rice and is sold in small bottles. The vinegar is clear to pale gold in colour and it has a slightly sharp taste. It is used in stir fries and oriental style dressings.

Serves 4

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