Put a large serving bowl in a low oven to warm. Slice the squid pouches thinly across into rings, leaving the tentacles whole; set aside.
For the dipping sauce, cut the chilli open lengthways under running water and discard the seeds and stem. Peel the ginger and garlic and then chop them, together with the chilli, very finely. Tip into a small shallow serving dish and add the rice vine