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Grilled octopus with sweet lime & cashew dipping sauce
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Grilled octopus served with tangy peanut sauce.
Ingredients:
  • 750g cleaned baby octopus
  • 24.40 gm fish sauce
  • 18.20 gm light olive oil
  • 1 stem lemon grass, pale section only, finely chopped
  • Lime wedges, to serve
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) water
  • 12.20 gm fish sauce
  • 1/2 Lebanese cucumber, halved, deseeded, finely chopped
  • 45g (1/4 cup) whole salted roasted cashews, finely chopped
  • 40.00 ml finely chopped fresh coriander leaves
  • 1 fresh red birdseye chilli, finely chopped
Instructions:
  • In a large glass bowl, mix the octopus, fish sauce, oil, and lemongrass together until well combined. Cover with plastic wrap and refrigerate for 2 hours to enhance the flavors.
  • For the sweet lime & cashew dipping sauce, first dissolve sugar in water in a small saucepan over low heat for 2 minutes. Bring to a boil over medium-high heat, then simmer uncovered for 5 minutes on medium heat. Remove from heat, let it cool for 15 minutes, then add lime juice, fish sauce, cucumber, cashews, coriander, and chili. Transfer to a serving bowl and set aside until ready to serve.
  • Preheat a barbecue or chargrill on high heat. Cook the octopus for 4 minutes, turning occasionally, until curled, brown, and tender. Transfer to a serving platter and serve right away with dipping sauce and lime wedges.

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