Calamari with Vietnamese chilli sauce

For the calamari:

500g squid

200g potato starch

40g rice flour

80g corn flour

1tsp baking powder

1tsp salt

Herb Salad:

1 shallot, finely sliced in rounds

1 red chilli, finely sliced

2 sprigs mint

2 sprigs coriander

2 sprigs basil

1 lime juiced

For the Vietnamese chilli sauce:

300g caster sugar

100ml water

75g fish sauce

3 garlic cloves minced

3 limes juiced

3 red chillis, finely diced and deseeded

1tsp rice vinegar