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Vietnamese Calamari Herb Salad

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“from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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