Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing

Name: Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing
Yield: 6 small plates
Ingredients: 1 1/2 pounds frozen cleaned small squid (bodies and tentacles), thawed, drained, or 1 pound fresh; 1 1/2 cups all purpose flour, divided; 1 1/2 cups rice flour*, divided; 2 tablespoons soy sauce; 1 tablespoon unseasoned rice vinegar; 1 teaspoon peanut oil; 1 teaspoon sugar; 1 1/4 cups (or more) water; Vegetable oil (for deep-frying); 4 cups (about 2 heads) frisée lettuce; 2 cups 1/2-inch cubes peeled seeded fresh papaya; 1/2 cup whole roasted salted cashews; 6 fresh water chestnuts, peeled, thinly sliced into rounds; 1/3 cup thin strips peeled fresh ginger; Spicy-Sour Dressing (click for recipe); Toasted sesame seeds

By Jean Georges VongerichtenPhotography by Pornchai Mittongtare

December 31, 2004

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Recipe notes