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2 kg
2 tbsp
1/4 cup
2 tbsp
1 tbsp
1/2 tsp
4
1/2 tsp
1 tbsp
3 tbsp
2 tbsp |
baby octopus
soy sauce
lemon juice
lime juice
honey
grated lime rind
cloves garlic, crushed
finely chopped red chili
finely chopped fresh basil
chopped fresh flat-leaf parsley
olive oil
lemon slices, to serve |
Method :
- Wash the octopus thoroughly and
wipe dry with a paper towel.
- To clean the octopus, cut the head
off the tentacles.
- Remove the eyes by cutting a round
of flesh from the base of the head off the tentacles.
- Carefully slit open the head and
remove the gut.
- Cut the head in half.
- Push out the beak from the centre
of the tentacles.
- Cut the tentacles into sets of two
or four, depending on the size of the octopus.
- Pull away the skin from the head
and tentacles if it comes away easily.
- Combine all the remaining
ingredients (except the lemon slices) in a large bowl and mix
together.
- Add the octopus to the marinade
and mix well.
- Cover and refrigerate for 4 hours.
- Preheat a barbecue or char grill
pan to hot.
- Drain the octopus, reserving the
marinade.
- Cook the octopus in batches,
basting with the marinade, for 4-6 minutes, or until the flesh turns
white and is slightly charred.
- Serve with lemon slices.
Serves 4
Protein 85g
Fat: 16g
Carbohydrate:
1g
Dietary Fibre:
1g
Cholesterol:
995mg; 2034kJ (486cal)
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