Vietnamese Calamari Herb Salad

Name: Vietnamese Calamari Herb Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
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 of 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

Submitted by iris5555

"from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs."

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Ready In:: 45mins
Ingredients:: 19
Serves:: 8

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 of 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

In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
While oil is heating, slice calamari tubes into 1/2-3/4" rings.
Put in a small bowl with tentacles. Set aside.
In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
Drop the calamari pieces into the flour mixture, turning to coat well.
Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are 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 360° between batches.
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.