Vietnamese calamari herb salad

Vietnamese calamari herb salad

Photograph by Annabelle Breakey

MAKES 4 main-course servings
TIME 1 1/2 hours

Ingredients
3/4 cup fresh lime juice (from 6 to 8 large limes)
2 tbsp. sugar
1/4 cup Thai or Vietnamese fish sauce
1 each red and green jalapeño chiles, seeded and minced
2 cups each loosely packed fresh mint, basil, dill, flat-leaf parsley, and 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
About 1 tsp. kosher salt
1/4 tsp. cayenne

Directions
1. In a bowl, combine lime juice, sugar, fish sauce, and chiles.

2. In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews.

3. In a 4-qt. pot about 10 in. in diameter, heat vegetable oil to 360° on a candy thermometer.

4. While oil is heating, slice calamari tubes in half lengthwise. 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 90° and score 3 or 4 times across the first score marks to make a grid pattern. Halve and score the remaining tubes the same way. Put in a small bowl with tentacles.

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. Working in 3 batches, fry squid until pieces are curled and light brown, 4 to 5 minutes per batch. With a slotted spoon, transfer calamari to a plate lined with paper towels and sprinkle lightly with salt. Allow oil to return to 360° between batches.

7. Add the warm calamari to the herb-cashew mixture and pour half of the lime juice mixture over it. Mix gently to coat. Serve salad immediately, with remaining lime dressing on the side.

*Calamari most often comes frozen, cleaned, and separated into tubes (mantles) and tentacles. If you find it fresh, ask your fishmonger to clean it (it’s tedious to do yourself).

Serve with 2008 Treana White Rhone Blend, Central Coast