Preheat oil in a wok over high heat and sauté crushed garlic and chilies until golden and fragrant, about 20 seconds.

Slide in cleaned shrimp and squid, stir-fry until they’re almost done. At this point, add the sauces and seasoning: oyster sauce, fish sauce, golden mountain, and sugar, stirring until sugar is dissolved.

Toss in kaffir lime leaves, fresh peppercorns, and fingerroot, cooking for approx 30 seconds to a minute, tops. Finally, turn off the heat, add holy basil, and give it a final stir. Serve immediately with rice.