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Barbecued octopus with spicy dipping sauce
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Spicy chili and tangy lemon elevate these delicious grilled octopus.
Ingredients:
  • 1kg cleaned baby octopus
  • 5 garlic cloves, crushed
  • 1 x 4cm piece fresh ginger, peeled, finely grated
  • 1 fresh red birdseye chilli, finely chopped
  • 9.20 gm vegetable oil
  • 1 tsp sesame oil
  • 2 coriander stems with roots, washed, dried, finely chopped
  • 80ml (1/3 cup) fresh lemon juice
  • 6.10 gm fish sauce
  • 30.00 ml grated palm sugar
  • 2 small fresh red birdseye chillies, extra, finely chopped
  • 1 lemon grass stem, finely chopped
  • 3 makrut lime leaves, finely chopped
Instructions:
  • Mix together octopus, garlic, ginger, chili, vegetable oil, sesame oil, and coriander in a bowl, cover with plastic wrap, and refrigerate for 3 hours.
  • Preheat the barbecue grill on high. In a small bowl, combine lemon juice, fish sauce, and palm sugar. Stir until the sugar dissolves. Mix in the extra chilies, lemongrass, and lime leaves.
  • Adjust barbecue grill to medium heat. Grill a third of the octopus for 2 minutes on the preheated grill. Flip and grill for 1 minute or until fully cooked. Repeat process with remaining octopus in two batches. Serve promptly with the dipping sauce.

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