6calamari, cleaned (see cleaning squid and calamari)1pomelo, segmented, segments broken½ cup each(firmly packed) coriander and mint leaves, coarsely torn3golden shallots, very thinly sliced1long green chilli, seeds removed, cut into julienneChilli dressing2green birdseye chillies, coarsely chopped1garlic clove, coarsely chopped2 tsplight soft palm sugar2½ tbsplime juice, or to taste1½ 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.