Cut off and discard the heads of octopus. Sprinkle tentacles with salt and remove as much membrane as possible. Then wash and drain on kitchen paper towels. Set aside.
To make the dressing, whisk chillies, sugar, garlic, fish sauce, sesame oil, Chinese wine and juice of 2 limes. Taste for balance.
Generously spray octopus with oil and cook on a lightly oiled preheated ridged grill (or BBQ) for 3-4 mins, turning now and again and sprinkling with a little lime juice as you do so.
Toss mint, coriander, carrot, wonga bok and peanuts with dressing to taste.
Mound salad in individual bowls and top with octopus and a sprinkling of more dressing. Serve with lime wedges on the side.
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