This is a delightful dish and is seen on many a restaurant menu. If you are a chilli lover, add more chilli.
Place the chilli, ginger, shallots, garlic, soy sauce, sugar and coriander in a small blender and blend until finely chopped. Heat half the oil in a small frying pan and pour in the chilli mix. Cook gently for a few minutes until it becomes sticky, then set aside.
Heat a griddle pan over a high heat. Prepare the squid by cutting it in half, slitting it on one side and cutting it into squares. Pat it dry with kitchen paper. Lightly score it on the inside. (score it diagonally in one direction, and then do the same in the other direction, to give little diamond shapes), taking care not to cut right through the squid.
When the griddle pan is hot, lightly brush the squid and the tentacles on both sides with the remaining oil, then season with salt and freshly milled black pepper. Cook for 1-2 minutes, turning halfway through, until it’s lightly charred.
Serve warm or cold on a bed of salad leaves, with the chilli jam drizzled over.