Make the Nam Jim dressing a few days ahead, and keep it in the refrigerator as it benefits from sitting for a while. The dressing is a terrific accompaniment for most grilled meats and fish.
Nam Jim dressing
|5||Red chillies, seeded and chopped|
|2 cloves||Garlic, chopped|
|1||Red onion, small, chopped|
|3 Tbsp||Fish sauce|
|1 cup||Lemon juice|
|2 Tbsp||Palm sugar, grated|
|3||Coriander root, chopped|
|500 g||Squid ring, cleaned (Main)|
|4 heads||Bok choy, washed|
|3 Tbsp||Vegetable oil|
|200 g||Mushrooms, cleaned and sliced (Main)|
|2||Red chillies, seeded and chopped|
|1 Tbsp||Basil leaves|
|1 sprinkle||Black sesame seeds, to garnish|
Nam Jim Dressing
- Place the chillies, onion, garlic and coriander roots into a food processor and purée to a fine paste.
- Add the palm sugar and the lemon juice and blend until well incorporated and add the fish sauce. The dressing should have a pleasant balance of sweet, sour and salty tastes.
- Slice the squid into rings ½ cm thick, and dry them on kitchen paper. While you are doing this bring a pot of salted water to the boil and plunge the bok choy into it and cook for 4 minutes. Drain through a sieve and run the bok choy under cold water until cool. Slice each bok choy into 4 and place onto a piece of absorbent paper.
- Then heat a wok or deep frying pan until hot and add the vegetable oil. Add the mushrooms, garlic and chillies and fry for a few seconds. Add the squid and quickly stir-fry for 1-2 minutes. Add the bok choy, nam jim dressing and the basil leaves, and gently stir everything together in the pan. Serve, garnished with the black sesame seeds.