To make the sweet chilli sauce, finely chop the chilies and garlic. Place the sugar and 1 cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a good pinch of salt and a good splash of vinegar, then cook over a low heat for 10 to 15 minutes, or until it coats the back of a spoon. For the thyme, garlic and lemon dipping sauce just lightly mix all the ingredients together and place in the fridge to chill. To prepare the squid, clean and slice into rings, the tentacles leave whole. Place into the milk and allow to soak for an hour or so. When ready to cook, heat the oil. Place the semolina, corn flour, 1 tsp ground salt and black pepper into a bowl. In another bowl beat together the eggs. Dip the squid and prawns into the beaten egg, then into the semolina mixture. Cook in the hot oil till light golden. Remove from the oil with a slotted spoon and drain on kitchen towel. Serve on a large place with the 2 sauces on the side.