Char-Grilled Baby Octopus Salad 2022
1kg baby octopus
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons dry sherry
1 teaspoon brown sugar
1 teaspoon malt vinegar
1/2 teaspoon sesame oil
2 teaspoons kecap manis
2 teaspoons sweet
chilli sauce
1 cup (60ml) tomato sau 250g cherry tomatoes,
halved
1 small red onion (100g),
sliced thinly
150g mesclun
2 lebanese cucumbers (260g), seeded,
sliced thinly
½ cup coarsely chopped fresh coriander
dressing
¼ cup (60ml) sweet chilli sauce
1 tablespoon soy sauce
1 clove garlic, crushed 1 tablespoon lime juice
Remove and discard heads and beaks from octopus; cut each octopus in half.
Combine octopus in large bowl with garlic, ginger, sherry, sugar, vinegar, oil and sauces; toss to coat octopus in marinade. Cover: refrigerate 3 hours or overnight.
Just before cooking octopus, combine tomato, onion, mesclun, cucumber and coriander in large bowl.
Char-grill (or barbecue or pan-fry) undrained
octopus, in batches, until browned all over and cooked through. Combine octopus with salad in bowl. Add dressing; toss gently to combine.
Dressing Combine ingredients in a screw-top jar; shake well.
Serves 4
Per serving 3.8g fat; 1011kJ (241 cal)
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