In a small bowl, whisk together the ingredients for the salad dressing and set aside.
In a medium bowl, combine the ingredients for the salad, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.Fill a wok or deep fryer halfway with oil and heat to 180°C or until a tiny piece of bread browns in 15 seconds. Be particularly careful if deep-frying in a wok; make sure the wok is stable.
Whisk together the egg and potato starch and then coat the each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry in batches until a light golden brown, about one to two minutes. Remove with a slotted spoon and drain on paper towels and season with salt, pepper and chili flakes.
When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sliced scallion greens and serve.
*Cook’s Tip: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.