Foo’s Grilled Calamari Mango Salad

Ingredients

For the Calamari:

• 1 tablespoon fish sauce
• 1 tablespoon chili paste
• 1 tablespoon sugar
• 1 teaspoon chili sauce
• 4 garlic cloves, minced 
• 2 fresh Thai chile peppers, minced
• Salt and ground black pepper to taste
• 3 pounds calamari 

For the Mango salad:

• 3 tablespoons fish sauce
• 1 tablespoon vinegar 
• 1 tablespoon sugar
• 2 teaspoons chili paste
• Juice of 1 lime wedge 
• 1 cup warm water
• 5 firm green or orange mangos, peeled, pitted, and cut into thin strips
• 1 tablespoon garlic salt 
• 1 bunch Thai basil, leaves picked and coarsely chopped
• 1 bunch mint, leaves picked and coarsely chopped
• 1 bunch cilantro, leaves picked and coarsely chopped
• 6 fresh Thai chile peppers, finely chopped
• 1 (3.5-ounce) package sesame rice crackers 
• 3 tablespoons fried shallots
• ¼ cup roasted unsalted Virginia peanuts, ground in a mortar and pestle to a coarse consistency  

Instructions

1. 1
   In a large bowl, whisk together the fish sauce, chili paste, sugar, chili sauce, garlic, Thai chiles, and salt and pepper. Add the calamari and toss to coat. Cover and marinate in the refrigerator for 30 minutes. 
2. 2
   Meanwhile, to make the salad, in a small bowl, whisk together the fish sauce, vinegar, sugar, chili paste, lime juice, and warm water. Stir to dissolve and blend all the ingredients. Add the mango strips, chopped herbs, and chile peppers and toss to coat. Set aside.
3. 3
   Preheat a grill. Grill the calamari, then cut into thin strips and toss with the mango salad.
4. 4
   Place the rice crackers on a microwave- safe plate and microwave on high for 2 minutes, or until the crackers bubble and turn completely white. 
5. 5
   Transfer the salad to a serving platter and garnish with the fried shallots and peanuts. Serve the crackers on the side.