Vietnamese Calamari Herb Salad

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 in. in diameter, heat vegetable oil until it registers 360u00b0 on a candy thermometer.

4. 4

   While oil is heating, slice calamari tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score across the half 3 or 4 times with the point of a knife. Turn the half 90u00b0 and score 3 or 4 times across the first score marks to make a grid pattern (think tic-tac-toe). Halve and score the remaining tubes the same way. Put in a small bowl with tentacles. Set aside.

5. 5

   In another small bowl, combine all-purpose flour, rice flour, 1 tsp. salt, and the cayenne. Drop the calamari pieces into the flour mixture, turning to coat well.

6. 6

   Working in 3 batches, fry squid 4 to 5 minutes per batch, or until pieces are curled and 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 360u00b0 between batches.

7. 7

   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.

8. 8

   Note: Nutritional analysis is per 1 1/2-cup serving.

* Per serving · 4 servings · Values may vary.