For the dressing: In a small bowl, whisk together the chili oil, vegetable oil
and lemon juice
. Season with salt and pepper and set aside.
For the salad: In a medium bowl, combine the greens, carrots
and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok
together the eggs
and potato starch, and then coat each squid ring well with the batter
. Carefully add the squid rings to the hot oil and fry
, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain
on paper towels. Season with salt, pepper and chili flakes.
When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid
with sthe liced scallion greens
Cook's Notes: You can use frozen squid rings, but fresh are best.
This dish makes a great appetizer
or a shared main course.