- STEP 1
Cut the carrot and onion into wafer thin slices and place in a bowl.
- STEP 2
In a small pan, boil the rice vinegar with 50ml water and the palm sugar for 1 minute then pour over the onions and carrots and leave for 30 mins.
- STEP 3
Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
- STEP 4
Mix the flour, salt and pepper together on a plate and toss the squid rings in it.
- STEP 5
Fill a deep sided frying pan with oil about 2 cm deep and heat until a piece of squid sizzles immediately. Add half the squid and fry for 1-2 mins until golden brown and crispy. Drain on kitchen paper and fry the remaining squid.
- STEP 6
Pick the leaves from the stalks of the herbs.
- STEP 7
Drain the carrots and red onion and toss with the herbs.
- STEP 8
Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.