1

For the dressing, cover the chile slices with vinegar and let steep for 30 minutes. Combine the rest of the dressing ingredients in a separate bowl and set aside.

2

Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small, sharp knife, then cut into 2-inch (5-cm) squares. Separate the tentacles if large. Season with a little salt and pepper.

3

Heat the peanut oil in a wok. Add the squid and stir-fry for about 2 minutes. Transfer to a plate, sprinkle with the cayenne, and let cool, but don't refrigerate.

4

Meanwhile, heat a small, heavy-based frying pan over a high heat. Add the rice and toss for a few minutes until it is richly browned and smells nutty. Tip into a mortar and pound it with a pestle or the end of a rolling pin to break it up; don't grind it into fine powder.

5

To serve, toss together the lettuce, green onions, mint, and cilantro, and spread on a large, oval platter. Scatter the squid on top along with any oil left in the pan. Lift the chile slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon this over the squid and sprinkle with the roasted rice. Serve straight away.