Heat a griddle pan until searing hot.
Season the squid with salt, black pepper, and extra virgin olive oil.
Griddle the squid for 30 seconds per side until charred and cooked.
Remove squid from heat and squeeze lime juice over the top.
Place egg yolks, salt, white pepper, vinegar, chilli garlic sauce, and yuzu juice in a food processor and purée.
Gradually blend in the 200ml of vegetable oil until a thin mayonnaise forms.
Adjust seasoning and add more yuzu juice if preferred.
Plate the cress and mint leaves, top with squid, and drizzle with the dressing.