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Octopus with a Vietnamese Salad



  • 1.

    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.

  • 2.

    To make the dressing, whisk chillies, sugar, garlic, fish sauce, sesame oil, Chinese wine and juice of 2 limes. Taste for balance.

  • 3.

    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.

  • 4.

    Toss mint, coriander, carrot, wonga bok and peanuts with dressing to taste.

  • 5.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Octopus with a Vietnamese Salad.


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