tmedia
Main content

https://www.lifestylefood.com.au/recipes/9261/octopus-with-a-vietnamese-salad

LifestyleFOOD.com.au

Octopus with a Vietnamese Salad

Ingredients

  • 600-700 gm octopus, tenderised

  • sea salt

  • 2 chillies, seeded & finely sliced

  • 1 heaped tspn shaved palm sugar (or raw sugar)

  • 1 large garlic clove, crushed

  • 1 tbsp Asian fish sauce

  • a splash of sesame oil

  • a splash of Chinese rice wine (or sherry)

  • 4 limes

  • olive oil spray

  • 2-3 spring (green) onions, sliced

  • ½ cup fresh mint leaves

  • ½ cup fresh coriander leaves

  • 1 medium carrot, shredded

  • ¼ wonga bok (Chinese cabbage), finely sliced

  • 3 tbsp peanuts, dry roasted (optional)

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings