This simple chilli and basil stir-fry can be made with chicken, beef or anything else. It traditionally uses holy basil but Thai basil tastes fantastic, too.
3 cloves garlic
2 large red chillies, seeds removed
400g squid tubes
3 tbsp vegetable oil
2 tbsp fish sauce
½ tsp castor sugar
1½ cups loosely packed Thai basil leaves
lime wedges, to serve
steamed rice, to serve
1. Coarsely chop the garlic and chilli together. For the squid tubes, split the tubes and lay them flat. Score the surface of each tube in a very fine crosshatch pattern. Cut the squid into large irregular triangles.
2. Heat a wok over high heat and add the vegetable oil around the edges so it slides to the bottom of the wok. Crack in one of the eggs and spoon a little of the oil over the top of the egg as it cooks to set the top. When the egg puffs and browns around the edges but still has a very runny yolk, remove from the wok and set aside. Repeat the process for the second egg.
3. Return the wok to high heat and add the garlic and chilli to the oil. Fry for about two minutes until the oil is fragrant. Add the squid and toss in the oil for a further two minutes. Add the fish sauce and sugar and toss to coat, then stir through the basil leaves. Remove from the heat and serve with steamed rice, lime wedges and the fried egg.