Salt and Pepper Squid
Fishboxer
Jan Cuthbertson from
Grantown-on-Spey
Made with a crisp, spicy coating and hot, tender Scottish squid. Together they make a truly irresistible combination.
Ingredients
For the marinade:
- 4 tbsp soy sauce
- 4 tbsp of rice wine vinegar
- 1 tsp white pepper powder
- 1/2 tbsp minced garlic
- 1/2 tsp Chinese 5-spice
For the rest:
- 260g Squid
- 2 egg yolks (beaten)
- 200g sweet potato starch
- 1L vegetable oil (for deep frying)
- 200g straight-to-wok noodles
- 3 spring onions
- 150g beansprouts
- 150g sugar snap peas
- 1 tbsp toasted sesame seed oil
Method
- For the marinade, place the soy sauce, rice wine vinegar, white pepper powder, garlic and Chinese 5-spice into a bowl then mix well.
- Place the squid into the marinade and mix.
- Put the bowl of squid in the refrigerator for at least an hour, but no more than 4 hours.
- Take the bowl out of the fridge when ready.
- Coat the squid in the two beaten egg yolks.
- Now coat the squid in a thin layer of the sweet potato starch and set aside. The trick here is to use a very thin layer of starch and set the squid aside until the coating is wet through.
- Thinly slice the spring onions.
- In a wok (or similar) add 1 tablespoon of the vegetable oil and bring to a high heat.
- Add the remaining oil to your deep fat fryer and heat to 180c, ready for the squid
- Add the spring onions, beansprouts and sugar snap peas to the wok then stir-fry for 2 minutes, adding a little of the marinade to the veg.
- Add the straight-to-wok noodles to the vegetables and continue to stir-fry for a further 2 minutes, or until the noodles and vegetables are cooked.
- Place the squid in the deep fat fryer and cook until crispy and golden, or for approximately 3-4 minutes.
- Start to serve the noodles and vegetables on to your plates.
- Lightly drizzle the sesame oil over the noodles and vegetables - A little goes a long way here.
- Once the squid is ready, cover a plate with some kitchen roll and place the squid on top.
- Pat the squid dry with another piece of kitchen roll, removing any excess oil.
- Serve the squid on top of the stir-fry noodles and vegetables
