Vietnamese Calamari Herb Salad

• 34 cup freshly squeezed lime juice (from 6 to 8 large limes)
• 2 tablespoons sugar
• 14 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
• 12 cup chopped red onion
• 12 cup sliced celery (1/4 in. thick)
• 1 cup whole salted cashews
• 4 cups vegetable oil
• 1 lb calamari, cleaned
• 12 cup all-purpose flour
• 12 cup rice flour
• 1 teaspoon kosher salt (or to taste)
• 14 teaspoon cayenne

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

freshly squeezed lime juice, sugar, fish sauce, red jalapeno chile, green jalapeno chile, mint, fresh basil, fresh dill, flat leaf parsley, cilantro, red onion, celery, cashews, vegetable oil, calamari, flour, rice flour, kosher salt, cayenne

Taken from www.food.com/recipe/vietnamese-calamari-herb-salad-314743 (may not work)