Split the squid's body in half and remove the transparent bone.
Wash the squid halves under cold water and discard the skin.
Cut the tentacles from the head just above the eye.
Slice the squid meat into 3.5cm strips.
Blanch fresh peas for three minutes in boiling salted water or thaw frozen peas.
Heat oil in a wok and fry garlic for one minute until browned.
Stir-fry the squid in the hot wok for one minute.
Add shallots, chillies, peas, fish sauce, oyster sauce, and sugar and stir-fry for three minutes.
Add basil leaves, stir quickly, and serve garnished with fried garlic.