Prep: 20min | Total time: 45min | Serves Two
Harry Fisher from Fire to Fork brings a little bit of Italy to the camp cook up in this episode of 'Bloke Cooks Food'. This easy and delicious Spaghetti Carbonara is sure to be a hit at camp and might even win you some brownie points with your Italian mates. Buon Appetito!
Ingredients
- 500g of squid tentacles
- 3 large cloves of garlic, diced
- 2cm stick of ginger, grated
- 3 tbsp of soy sauce (use gluten free to make the dish GF)
- 1 cup of rice
- 1.5 cups of water
- 1.5l of flavourless oil
- ½ cup of cornflour
- ½ cup plain flour (use gluten free to make the dish GF)
- ½ a lemon
- Japanese Kewpie mayo
Gear
- Gear
- Pot with a lid
- Camp oven
- Thermometer
Method
- Scrape the tentacles with your fingers to remove all the small hard bits around the suckers, then remove the cartilage and cut the tentacles up in pieces of about 2-3 tentacles each. Marinate the squid in the garlic, ginger, and soy for at least 30 minutes, but up to 12 hours.
- Rinse the rice and drain, then add in the 1.5 cups of water and leave it on medium heat with a lid over it for around 15-20 minutes, or until the water has been absorbed.
- Put the oil in a camp oven or other large pot and set it over medium/high heat until it reaches around 180°C (375°F).
- Meanwhile, combine the two 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 the squid pieces in one at a time, careful not to overcrowd the camp oven. Cook them until they're blonde, then set aside on paper towel while you do more batches.
- Serve the squid on a bed of rice, with a light drizzle of soy and lemon juice over the top and some Kewpie mayo to the side.
If you can, catch your own squid! Check out our how to catch squid blog for some 'kraken' tips!
Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher
About the author
Fire to Fork
Harry Fisher has made it his mission to prove that camp cooking doesn’t have to be dull cooking. Through his personal brand 'Fire to Fork', Harry brings together his experiences to deliver campfire meals that'll set your taste buds and sense of adventure alight.