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1
In a bowl stir together tamarind and warm water, mashing tamarind gently, about 4 minutes and strain through a fine sieve into a bowl, pressing hard on solids.
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2
Add remaining sauce ingredients, stirring until sugar is dissolved.
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3
Flower-cut squid (procedure follows) or cut squid sacs crosswise into 1/2-inch ring and halve flaps crosswise.
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4
Halve large tentacles.
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5
In a large saucepan of boiling salted water cook squid 45 seconds, or just until opaque, and drain in a colander.
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6
Rinse squid under cold water to stop cooking and drain well.
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7
Add squid to sauce, tossing well.
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8
Salad may be prepared up to this point 1 day ahead and chilled, covered.
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9
Bring salad to room temperature before proceeding with recipe.
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10
Add herbs and onion to salad and toss well.
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11
Serve salad drizzled with sriracha sauce.
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12
Remove flaps from body sacs and reserve.
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13
Cut each body sac lengthwise along seam to form a flat piece and rinse squid well.
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14
Spread squid inner side up on a work surface.
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15
Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern.
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16
Score flaps in same manner.
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17
Cut squid into 1-inch pieces.
