Spicy calamari salad

Time 1 hour 15 minutes
Yields Serves 6 to 8
Spicy calamari salad
(Los Angeles Times)

Combine the calamari and milk in a bowl and let soak for 1 hour.


To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside.


Heat the canola oil in a wok or deep-fryer to 350 degrees.


Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper.


While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve.

This is adapted from chef-owner Marc Murphy at Ditch Plains in New York City. Samal oelek is ground chile paste that can be found in Asian markets and well-stocked supermarkets.

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