Vietnamese Calamari Herb Salad

Ingredients

• 3/4 cup freshly squeezed lime juice (from 6 to 8 large limes)
• 2 tablespoons sugar
• 1/4 cup fish sauce
• 1 red jalapeno chile, and
• 1 green jalapeno chile, seeded and minced
• 2 cups loosely packed fresh mint
• 2 cups fresh basil
• 2 cups fresh dill
• 2 cups flat leaf parsley
• 2 cups cilantro leaves
• 1/2 cup chopped red onion
• 1/2 cup sliced celery (1/4 in. thick)
• 1 cup whole salted cashews
• 4 cups vegetable oil
• 1 lb calamari, cleaned
• 1/2 cup all-purpose flour
• 1/2 cup rice flour
• 1 teaspoon kosher salt (or to taste)
• 1/4 teaspoon cayenne

Directions

1. 1

   In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.

2. 2

   In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.

3. 3

   In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.

4. 4

   While oil is heating, slice calamari tubes into 1/2-3/4" rings.

5. 5

   Put in a small bowl with tentacles. Set aside.

6. 6

   In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.

7. 7

   Drop the calamari pieces into the flour mixture, turning to coat well.

8. 8

   Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.

9. 9

   Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.

10. 10

    Allow oil temperature to return to 360° between batches.

11. 11

    Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.

12. 12

    Toss gently just until coated.

13. 13

    Serve salad immediately, with remaining dressing on the side.