Vietnamese Calamari Herb Salad Recipes

Steps:

• In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
• In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
• In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
• While oil is heating, slice calamari tubes into 1/2-3/4" rings.
• Put in a small bowl with tentacles. Set aside.
• In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
• Drop the calamari pieces into the flour mixture, turning to coat well.
• Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
• Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
• Allow oil temperature to return to 360° between batches.
• Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
• Toss gently just until coated.
• Serve salad immediately, with remaining dressing on the side.