The classic Thai combination of chilli and basil can be applied to anything from prawns to chicken to beef to squid. Traditionally made with holy basil, it's perfectly delicious made with Thai basil or even Italian basil.

INGREDIENTS

• 1 egg
• ½ cup plus 1 tbsp vegetable oil, divided
• 1 large red chilli, roughly chopped
• 2 small dried red chillies, torn, seeds removed
• 1 large green chilli, roughly chopped
• 6 garlic cloves
• 1 tbsp vegetable oil, plus extra for the egg
• 2 medium squid, cleaned and cut into bite-sized pieces
• 1 tbsp fish sauce
• 2 tsp soy sauce
• 1 tsp oyster sauce
• 2 tsp kecap manis
• 1 tsp sugar
• 1 cup picked holy basil leaves (can use Thai basil if no holy basil available)
• steamed jasmine rice, to serve

METHOD

1. Heat about ½ cup of oil in a wok over high heat and crack in the egg. Spoon a little oil on top of the egg so that it is crispy and cooked on top. Remove to a piece of absorbent paper to drain.
2. Place the three different chillies and garlic in a mortar and pound to a very coarse paste.
3. Heat a wok over high heat, add the remaining tablespoon of oil and fry the paste until very fragrant. Add the squid and toss to coat. Add the sauces sugar and a few tablespoons of water. When the squid is very nearly cooked, toss through the basil leaves and transfer to a serving plate with rice and place the egg on top.

Serves 4, as part of a shared meal

This recipe is from episode three of Good Food Kitchen season 2, screening on 9Now.