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


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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