Step 1Combine the calamari and milk in a bowl and let soak for 1 hour.
Step 2To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside.
Step 3Heat the canola oil in a wok or deep-fryer to 350 degrees.
Step 4Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper.
Step 5While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve.