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aromatic low fat seafood recipe
Cut each octopus in half lengthways
Heat peanut oil in wok: stir fry garlic, chilli and capsicum until capsicum is just tender
Return octopus to wok with onion, basil, tat soi, sugar and sauces, stir fry until tat soi just wilts. remove from heat; stir in corriander
Serve with jasmine rice
for a sweeter taste add extra kecap manis during the cooking process.
7.7g total fat (1.3g saturated fat)
1229kj (294 cal)
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