Crunchy Fried Squid Salad

Name: Crunchy Fried Squid Salad
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon palm sugar; Corn or vegetable oil for deep-frying; 1 tablespoon chili oil, preferably homemade; 1 tablespoon white sesame seeds, toasted; 4 cups frisée, roughly chopped; ½ fresh red Thai chile, stemmed, seeded, and diced; ½ small red bell pepper, cored, seeded, and diced; 2 garlic cloves, thinly sliced; One 1-inch piece young ginger, minced; 2 shallots, thinly sliced; ½ small carrot, diced; ½ cup cashews, toasted and slightly crushed; 1½ teaspoons rice vinegar; 1 cup rice or all-purpose flour; ½ teaspoon sugar; Salt; 2½ tablespoons fresh lime juice; 10 ounces baby squid, bodies cut into ½-inch rings crosswise and tentacles separated; 1 tablespoon grape seed, corn, or other neutral oil; 3½ tablespoons rice vinegar; 1 tablespoon granulated sugar; ¾ teaspoon salt; 1 tablespoon soy sauce; 4 fresh water chestnuts, peeled and cut into ¼-inch slices; 1 small ripe papaya, peeled, seeded, and cut into 1-inch cubes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This variation on calamari is my new favorite way of preparing squid. The rice flour makes the batter extra crisp and slightly puffy. The spicy sour dressing accentuates the powerful salad. Everything is crispy, crunchy, and just perfect.

Ingredients

Spicy Sour Dressing

1 tablespoon grape seed, corn, or other neutral oil
2 garlic cloves, thinly sliced<

Asia
Fish course
Pescatarian
Spicy

Method

To make the dressing: Heat the oil in a medium saucepan over medium-low heat. Add the garlic and cook, stirring, until golden brown, about 2 minutes. Turn the heat to medium-high and add the shallots, carrot, pepper, and chile. Cook, stirring, until the vegetables are tender, about 3 minutes.
Add the lime juice, vinegar, salt, and sugars. Turn the heat t