½ cup each(firmly packed) coriander and mint leaves, coarsely torn
3golden shallots, very thinly sliced
1long green chilli, seeds removed, cut into julienne
2green birdseye chillies, coarsely chopped
1garlic clove, coarsely chopped
2 tsplight soft palm sugar
2½ tbsplime juice, or to taste
1½ tbspfish sauce, or to taste
For chilli dressing, pound chilli, garlic and a pinch of salt with a mortar and pestle to a fine paste. Add remaining ingredients, check seasoning (it should be a balance of hot, salty, sour and sweet), then set aside.
Blanch calamari in salted water (30 seconds-1 minute). Drain, then combine in a bowl with remaining ingredients and chilli dressing and serve immediately.