Prepare the chili-lime Vinaigrette first and set aside.
in blender, combine 1/2 cup lime juice, 1/4 cup oil, 2 Thai chiles, 1 clove garlic, 3 tablespoons fish sauce and 2 tablespoons palm sugar. Blend until smooth. Strain. Makes about 1 cup. Use any extra dressing to toss with watercress for another salad.
In small bowl mix together soda water and flour and beat until smooth. Strain into another bowl. Heat oil to 375 degrees Fahrenheit. Dip calamari and watercress nto batter. Fry until golden brown, about 3 minutes. Drain on paper towels and season with salt and pepper. In bowl, toss watercress and calamari with mint, shallots and chives. Plate and top with chili-like vinaigrette.
B&W Gourmet Farms