Instructions: Prepare the squid and rinse sacs. Blend tentacles and prawn meat with the sauces and pulse the other ingredients through to a mince consistency. Heat a wok of water with 25cm steamer.

Stuff the squid sacs with the mixture, securing with a tooth pick and steam for 8 minutes. Be sure not to overfill as the squid will shrink when it is cooked. About half full is fine.

Remove from the heat and heat the oil in another wok. Fry the squid on a very high heat for about 30 seconds on either side until browned. Remove to a warm serving plate and garnish with coriander.

Drain all but 1tsp of oil from the wok and fry the garlic until golden. Add the rest of the ingredients, heat through and pour over the squid. Serve immediately.

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