Grilled Calamari With Cucumber Salad

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SF Gate

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Ingredients

1/4 cup rice vinegar

2 teaspoons fish sauce

2 1/2 tablespoons sugar

1 teaspoon salt, or to taste

2 shallots, thinly sliced

1 1/2 tablespoons soy sauce

1 tablespoon vegetable oil

1 1/2 pounds small calamari, cleaned, body and tentacles separated, patted

dry

6 (12-inch) sesame seed or plain rice paper rounds (optional)

1 1/2 English hothouse cucumbers, thinly sliced (about 4 cups)

1/2 basket cherry tomatoes, halved

1/4 yellow onion, thinly sliced lengthwise

2 Thai bird chiles, chopped (optional)

1/2 cup Asian basil leaves, halved

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