Remove the head and quill from your baby squid, saving the tentacles. Rinse in cold water and pat dry. You can leave the tubes whole, slice into rings or slice one side opening them and scoring them… it’s up to you.
To a frying pan on a high heat add some sunflower oil and fry the squid & tentacles for no more than one minute until golden. Turn over the squid and add some chopped garlic, chilli and ginger. After 30 seconds add a splash of soy sauce, give a quick stir and remove from the pan. Give the dish a squeeze of lime and sprinkle with finely sliced spring onions.