Uploaded June 2023 | Updated September 2026, 8 hours ago
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Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
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Recipe
Serves 2
20 minutes prep
45 minutes total time
Ingredients
• 500g of squid tentacles
• 3 large cloves of garlic, diced
• 2cm stick of ginger, grated
• 3 tbspn soy sauce (use gluten free to make the dish GF)
• ½ cup cornflour
• ½ cup plain flour (use gluten free to make the dish GF)
• 1.5l flavourless oil
• 1 cup of rice
• 1.5 cups water
• ½ a lemon
• Japanese Kewpie Mayo
Directions:
• Scrape the tentacles with your fingers to remove all the small hard bits around the suckers, then cut the tentacles up in to 2-3 tentacles per piece.
• Marinate the squid in the garlic, ginger and soy for minimum 30min, max 12 hours.
• Rinse the rice and drain, then add in the 3 cups of water and leave on medium heat with a lid over it for around 15-20 min or until the water has been absorbed.
• Put the oil in a camp oven or other large pot and put over medium/high heat until it reaches around 180deg C
• Combine the 2 flours in a bowl, then drop the squid pieces in it, coating the outside and setting the dusted pieces aside, ready to drop in the oil.
• When the oil is at temperature, drop ¼ of the squid pieces in at a time and fry until blonde, then set aside on paper towel.
• Serve the chicken on a bed of rice, with a light drizzle of soy and lemon juice over the top and a serve of Kewpie mayo to the side.
Gear
• Pot with a lid
• Camp oven
• Thermometer
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Serves 2
20 minutes prep
45 minutes total time
Ingredients
• 500g of squid tentacles
• 3 large cloves of garlic, diced
• 2cm stick of ginger, grated
• 3 tbspn soy sauce (use gluten free to make the dish GF)
• ½ cup cornflour
• ½ cup plain flour (use gluten free to make the dish GF)
• 1.5l flavourless oil
• 1 cup of rice
• 1.5 cups water
• ½ a lemon
• Japanese Kewpie Mayo
Directions:
• Scrape the tentacles with your fingers to remove all the small hard bits around the suckers, then cut the tentacles up in to 2-3 tentacles per piece.
• Marinate the squid in the garlic, ginger and soy for minimum 30min, max 12 hours.
• Rinse the rice and drain, then add in the 3 cups of water and leave on medium heat with a lid over it for around 15-20 min or until the water has been absorbed.
• Put the oil in a camp oven or other large pot and put over medium/high heat until it reaches around 180deg C
• Combine the 2 flours in a bowl, then drop the squid pieces in it, coating the outside and setting the dusted pieces aside, ready to drop in the oil.
• When the oil is at temperature, drop ¼ of the squid pieces in at a time and fry until blonde, then set aside on paper towel.
• Serve the chicken on a bed of rice, with a light drizzle of soy and lemon juice over the top and a serve of Kewpie mayo to the side.
Gear
• Pot with a lid
• Camp oven
• Thermometer
