Vietnamese Calamari Herb Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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 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:
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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