Peel the papayas, remove the seeds, and cube the flesh.
Heat olive oil in a pan and gently warm the papaya for 30 seconds.
Mix sliced palm hearts, garlic, chilli, sugar, lemon juice, and salt into the papaya.
Whisk egg yolks while sifting in 100g of flour to create a paste.
Whisk in milk, ice cubes, and half of the remaining flour.
Whisk egg whites to a stiff foam and fold gently into the batter mix.
Clean the squid, slice into rings, and dust with remaining flour and salt.
Heat oil to shimmering, coat squid in batter, and fry in small batches for 5 minutes.
Drain cooked rings on kitchen paper and repeat for all squid.
Serve the calamari topped with the dressing and fresh lime.