2 pounds squid with tentacles, cleaned and cut into 3/4 -inch-thick rings 1 cup milk 1/4 cup packed brown sugar 6 tablespoons sambal oelek 2 tablespoons fish sauce 1 1/2 teaspoons dark sesame oil 1 tablespoon freshly squeezed lime juice 1/2 cup soybean or peanut oil 3 cups canola oil, for deep frying Flour for dredging Kosher salt and pepper to taste 1/2 head romaine, julienned 1/3 head radicchio, julienned 2 tablespoons toasted sesame seeds

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

Step 2 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.

Step 3Heat the canola oil in a wok or deep-fryer to 350 degrees.

Step 4Drain 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.

Step 5While 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.

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