Fried squid with Asian pesto

For the Asian pesto:

• Blanched unsalted peanuts 100g
• Coriander 50g
• Flat leaf parsley 50g
• Mint 50g
• Garlic clove 1, finely chopped
• Ginger 1 thumb size piece, finely chopped
• Peanut oil
• Lime 1
• Fish sauce
• Palm sugar to taste
• Red chilli 1, deseeded and finely diced

For the squid:

• Oil 2l
• Custard powder 100g
• Chilli powder 5g
• Star anise powder a pinch
• Dried thyme a pinch
• Sea salt a pinch
• Fresh squid 1 kg, cleaned

1. For the pesto: roast the peanuts in a hot oven until golden and allow to cool.
2. Place the nuts, herbs, garlic and ginger into a blender and blitz to a paste. Add the oil until a pesto-like consistency, then season with lime, fish sauce and palm sugar to taste. Mix in the diced chilli.
3. For the squid: heat the oil to 180°C in a fryer or large pan.
4. Combine the custard powder, spices, thyme and salt. Open up the squid tubes and lightly score the inside with a knife and cut into bite-sized pieces.
5. Toss the tentacles in the spice mix and shake off any excess.
6. Fry for around thirty seconds and place onto a tray containing kitchen paper to drain any excess oil. Repeat the process with the squid tubes.
7. Place the pesto onto the plates and top with the squid. Serve immediately.