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1.5 kg (3lb 5oz) baby octopus
250ml (1 cup) sweet chili sauce
80ml (1/3 cup) lime juice
80ml (1/3 cup) fish sauce
60g (1/3 cup) soft brown sugar
oil
200g (4 handfuls) mixed salad leaves
lime wedges |
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Method :
Cut the head
from the octopus and discard. With your fingers, push the beak up and
out of the body. Rinse under cold water, drain and pat dry. Place the
sweet chili sauce, lime juice, fish sauce and sugar in a small bowl and
mix together well. Brush a chargrill pan (griddle) or barbecue with oil
and heat to very hot. Cook the baby octopus, turning, for 3-4 minutes,
or until they change color. Brush with a quarter of the sauce during
cooking. Do not overcook or they will become rubbery. Serve the octopus
immediately on a bed of salad greens with the remaining sauce and the
lime wedges.
Serves 4
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