For the squid, heat the vegetable oil in a deep, heavy-based saucepan to 180C/360F, using a thermometer to check the temperature - alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous - do not leave unattended!)
Slice down one side of each squid tube with a sharp knife to open up the squid. Lightly score the inside flesh of the squid, making sure you do not cut through the flesh. Cut the tubes into 2.5cm/1in squares.
Mix half of the cornflour with a few tablespoons of water in a large bowl to make a slack mixture. Place the remaining cornflour in a separate bowl. Tip the prepared squid and prawns into the wet cornflour mixture and stir to coat.
In batches, dredge the prawns and squid in the dry cornflour and then add to the hot oil. When golden-brown, crisp and cooked through, remove with a slotted spoon and drain on kitchen paper. Keep the prawns and squid warm until ready to serve.
For the dressing, whisk together all the dressing ingredients in a small bowl.
For the salad, combine all the raw salad ingredients in a salad bowl. Add half of the dressing to the salad and mix to combine. Serve the remainder of the dressing at the table.
For the garnish, heat the oil in a pan over a high heat until smoking. Add the pepper, onions, and chillies. Fry for just under a minute and then transfer to a plate lined with kitchen paper to drain.
For the Asian-style aïoli, place the egg yolks, fish sauce, rice wine vinegar and crushed garlic into a food processor. With the motor running, pour in the vegetable oil in a thin, steady stream. Once the vegetable oil is all added, add the olive oil in the same way, to make a thick sauce.
For the chilli sauce, heat the oil in a frying pan. Add the garlic and ginger and fry for two minutes. Add the sugar and simmer until the sugar has caramelised. Add a splash of water.
Once the water and the sugar are combined, pour in the ready-made sauces and stir to combine.
To serve, place a mound of dressed salad in the centre of each of four plates, top with some of the fried squid and prawn and garnish with the fried spring onion, chilli and red pepper. Serve with the aïoli and chilli sauce.
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