Squidly Friday - Salt & Pepper Squid - Fishbox

Squidly Friday - Salt & Pepper Squid - Fishbox
Fishboxer Jan Cuthbertson from Grantown-on-Spey




2 tbsp sugar


4 tbsp soy sauce


4 tbsp of rice cooking wine


1/2 tsp 5-spice


1 tsp white pepper powder


1/2 tbsp minced garlic


2 eggs


sweet potato starch (or other starch suitable for deep-frying)




sir fry vegetables 


toasted sesame seed oil


Put all the marinade ingredients in a bowl. Adjust the amount of Soy Sauce if the variety has high sodium. Pop in the squid and leave in the refrigerator for about an hour, but no more than 4 hours.

Remove from the marinade and coat the squid bits in two beaten egg yolks. Then coat them in a thin layer of sweet potato starch. Here is the key- use a very thin layer of starch and let the squid sit until the coating is wet through, as if there isn't a coating of starch. 

Cook noodles, stir fry vegetables, adding a little of the marinade to the veg. At the end add a dash of toasted sesame seed oil.

Fry the squid and set on top of the noodle and vegetable mix, serve.