Seared Squid with Cucumber Salad

• 500g of squid rings 
• 1 clove of garlic, finely minced 
• 1 tablespoon fish sauce 
• 1 tablespoon vegetable oil
• 2 japanese cucumbers cut into rounds, about 1 cm thick 
• 2 tablespoons sugar 
• 2 tablespoons lime juice 
• 1 tablespoon soy sauce 
• 1 teaspoon salt 1
•  clove garlic, smashed 
• 1 chilli padi, sliced into half (optional) 
  • 1/2 red onion, sliced thinly

1. Season the squid in the fish sauce, vegetable oil and finely minced garlic, for at least 30 minutes.
2. Heat up a large fry pan or wok over high heat. Add 2 tablespoons of vegetable oil. When oil is smoking hot, add the squid to the wok. Stir fry vigorously for 5 minutes as the squid will cook very quickly, remove from heat when the squid is browned.
3. Mix the lime juice, sugar, soy sauce and salt together to form a liquid dressing, adding the rest of the vegetables to the dressing.
4. Serve the squid together with the cucumber salad

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