25 minute Crispy Thai Squid Sweet and Sour Salad

Cut the carrot and onion into wafer thin slices and place in a bowl.

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.

Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.

Mix the flour, salt and pepper together on a plate and toss the squid rings in it.

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.

Pick the leaves from the stalks of the herbs.

Drain the carrots and red onion and toss with the herbs.

Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.