Chinese Style Calamari - Fishbox

Chinese Style Calamari - Fishbox
Fishboxer Emma Lawson from Achnalea, North Ballachulish



Chinese five-spice 


Vegetable oil

2 Large eggs


Fresh ground black pepper

Spring onion

2 Garlic cloves

Fresh Chili (hot as you like)

Red onion 

Lime wedges for serving


Heat up oil in a pan, while you let the oil warm you can prepare the squid.

In a bowl, beat the eggs. In a separate bowl pour in cornflour. In another bowl combine the five-spice and salt.

Dip the squid in the egg and then into the cornflour. Then cover the coated squid in the spices. 

Check the oil is hot enough by dropping in a small cube of bread, if it sizzles up fiercely its ready. Then fry the squid in batches until golden and crisp. (around 1 min)

Remove the squid from the heat and lightly sprinkle with salt and pepper.


In a pan add garlic, red onion, spring onion and chili. Cook on a high heat until fragrant, 2 mins. 

Add in squid and season to taste. 


Serve immediately with lime wedges