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Baby Octopus Salad

This spicy seafood salad is served with a chilli garlic dressing and is really fast to prepare.

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Place the squid and olive oil in a bowl, sprinkle with salt and pepper and toss to combine.
Preheat a barbecue or frying pan until hot. Cook the octopus for 1 to 2 minutes each side, or until just cooked. Don’t overcook or the octopus will be tough.
Place the cos, mint and coriander in a bowl. Place the octopus on top of the salad, pour the chilli garlic dressing over and toss to combine.

Place the garlic, chilli, coriander root and salt in a mortar and pestle and pound into a paste.
Add the sugar, lime juice and fish sauce and stir to combine.
Alternatively, process in a food processor or blender until smooth.

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tiana.ilievski May 2011

this is the best recple

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Carolyn July 2010

the name of it sounds so sad!

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Anne-Catherine June 2009

I made this recipe tonight and my husband loved it ! Although I did not have any coriander root, the dressing was superb ! It tastes like the traditional vietnamese dipping sauce (nuoc mam) but is more concentrated in flavours and syrupy texture. Being vietnamese originally, I decided to sprinkle on top of the salad some salted peanuts chunkily crushed. Definitely in my recipes book from now on and very healthy too !

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