Squid with Garlic, Lime and Spinach

Serves 4

• 500 gr squid tubes, cleaned and flesh scored
• 2 tbsp vegetable oil
• 2 golden shallots
• 4 garlic cloves
• 5 kaffir lime leaves
• 10 whole raw macadamia nuts
• 3 tbsp laksa paste
• 300gr baby spinach leaves, washed
• 2 long mild red chillies
• Fresh lime, to serve

1. Peel and roughly chop shallots and garlic.
2. Place into a mortar with roughly torn lime leaves and pound with a pestle to soften.
3. Gradually add macadamia nuts and palm sugar and continue to pound into a paste.
4. Lastly stir in Laksa paste.
5. Roughly chop scored squid tubes into 3cm chunks.
6. Combine with spice paste and set aside for at least 30 minutes.
7. Halve chillies lengthwise, keeping connected at the stalk.
8. Preheat oil in a hot pan and have the squid and spinach on hand.
9. Fry chillies for a few minutes until blackened and blistered.
10. Add squid and toss for 1 minute.
11. Add spinach and continue to toss until wilted.
12. Pile squid onto a platter and serve with plenty of cut lime.