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1
To make the dressing: Heat the oil in a medium saucepan over medium-low heat.
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2
Add the garlic and cook, stirring, until golden brown, about 2 minutes.
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3
Turn the heat to medium-high and add the shallots, carrot, pepper, and chile.
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4
Cook, stirring, until the vegetables are tender, about 3 minutes.
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5
Add the lime juice, vinegar, salt, and sugars.
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6
Turn the heat to low and simmer, uncovered, stirring occasionally, until the mixture is syrupy, about 30 minutes.
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7
Almost all of the liquid will have evaporated.
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8
Transfer the mixture to a blender.
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9
With the blender running, add the chili oil.
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10
Blend until completely smooth.
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11
Transfer to a shallow dish to cool and set aside.
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12
To make the salad: Mix together the soy sauce, vinegar, and sugar in a large mixing bowl.
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13
Add the rice flour and 1/4 cup water and stir; then add another 1/4 cup water and stir.
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14
You should have a smooth, lump-free, medium-thick consistency of batter that runs from the spoon but is not completely liquid.
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15
Add more water if needed, and stir.
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16
Pour oil to a depth of 2 inches in a heavy, deep saucepan and heat to 375F.
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17
Dip the squid in the batter and transfer to the hot oil.
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18
Do not overcrowd the pan; work in batches if necessary.
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19
Cook until golden brown and really crisp, about 2 minutes.
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20
Drain on paper towels and season with salt.
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21
Put the papaya, water chestnuts, cashews, ginger, and frisee in a large mixing bowl.
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22
Season to taste with salt and toss with the reserved dressing.
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23
When everything is well coated, transfer to the serving plates.
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24
Top with the fried squid, sprinkle on the sesame seeds, and serve immediately.
