Vietnamese Calamari Herb Salad

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3/4 cup freshly squeezed lime juice (from 6 to 8 large limes)

2 tablespoons sugar

1/4 cup Thai or Vietnamese fish sauce (also called nuoc mam or nam pla; see Notes)

1 each red and green jalapeƱo chiles, seeded and minced

2 cups each loosely packed fresh mint, basil, dill, flat-leaf parsley, and cilantro leaves

1/2 cup chopped red onion

1/2 cup sliced celery (1/4 in. thick)

1 cup whole salted cashews

4 cups vegetable oil

1 pound calamari, cleaned (see Notes)

1/2 cup all-purpose flour

1/2 cup rice flour (see Notes)

About 1 tsp. kosher salt

1/4 teaspoon cayenne

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