Ingredients
| 1 cup table salt | |
| 1 egg yolk | |
| 3 garlic cloves, thinly sliced | |
| 1⁄2 red chilli, thinly sliced | |
| 1⁄2 cup water | |
| 1⁄4 cup rice wine vinegar | |
| 1 tablespoon raw sugar | |
| 1 tablespoon tamari | |
| 4 medium-sized squid, sliced into approx 1cm pieces | |
| roughly chopped coriander, to serve |
Instructions
| 1. | Pour half the salt into a small container then gently place the egg yolk on top. |
| 2. | Cover the yolk with the remaining salt and leave to rest, covered, for 4-5 days until hard enough to be grated. |
| 3. | If you’re short on time and the salted egg isn’t doable, a grated hard-boiled egg with a sprinkle of sea salt makes a nice substitute topping for the squid. |
| 4. | Place the garlic cloves and chilli in a bowl with the water, rice wine vinegar, sugar and tamari. |
| 5. | Leave to pickle for 1-2 hours. |
| 6. | Thread the squid pieces onto skewers then fry in a lightly oiled griddle pan for 1-2 minutes on each side. |
| 7. | Remove from the pan. |
| 8. | To serve, sprinkle with pickled garlic and chilli and 2 tablespoons of pickling liquid, a generous grate of egg yolk and a sprinkle of coriander. |
Recipes, food styling, food photography & styling Jane Lyons & Will Bowman
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