Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.