Thai-Style Crispy Calamari Salad – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the lime juice, fish sauce, sugar, garlic and chili pepper until smooth.

   Bowl

   💡Fish sauce, lime and sugar balance each other: whisk until the sugar dissolves, taste and adjust until the dressing is about equally sour, salty and sweet.

For the Crispy Fried Rings

1. 2
   Pat the squid very dry with paper towels.

   Paper towels
2. 3
   Mix the gluten-free flour blend, starch and salt in a bag, add the squid and shake until every ring is coated. Shake off the excess in a sieve.

   Zip-top bagColander
3. 4
   Heat the oil in a deep pot to 190°C (375°F) and fry the squid in batches for 1½ to 2 minutes minutes, until the coating is light golden.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Dry calamari spatters less and its coating gets crisper; fry briefly in very hot oil, because another half minute turns it rubbery.

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 5
   Transfer to paper towels.

   Paper towels

To assemble

1. 6
   Put the carrot, cucumbers and onion in a large bowl.

   Bowl
2. 7
   Add the chili pepper, cilantro and mint and toss.
3. 8
   Keep the vegetables in the fridge.

   Refrigerator
4. 9
   Just before serving, pour the dressing over the vegetables and toss.
5. 10
   Sprinkle the hot calamari on top just before serving.