Sunday, April 26, 2009

Sour Octopus in Spicy Sauce



This dish may come as a surprise to many. Octopus can be hard to cook, but this one may change any preconceptions there may be about octopus. This appetiser will be the star of the table. The octopus is tender with a slight sour accent and when dipped in the spicy lime sauce it will wake the taste buds.

Spicy Sauce

2 tbs lime juice
dash salt
tsp black pepper
1/4 tsp sliced Thai chilli peppers or other hot pepper

Make the sauce ahead of time because the octopus should be eaten promptly after cooking. This dipping sauce is very common for Vietnamese seafood and steak. Just combine the ingredients to taste, There is no exact mixer. Some like it hot, some don't. Try not to over do the salt.

Main Dish

1 tbs oil
4 cloves of garlic sliced
1/2 yellow or sweet onion sliced thick
4 tbs sugar
3/4 tsp salt
3/4 cup of rice wine vinegar (can be substituted with 1/2 white vinegar)
1 cup water
2 lbs baby octopus

To prepare the octopus, we only want the ink sack and the legs. Cut off the ink sack and then cut the other part in half vertically with 4 legs on each side. Cut away the mouth area at the top of the legs. It is a good idea to prepare all the octopus ahead because it will cook fast.

Heat oil on medium high in a pot and sauté the garlic for a minute. Add in onions and sauté for another minute. The onions will not be wilted and probably won't look any different from when they went in. Stir in water, vinegar, salt and sugar. Bring to a boil on high heat stiring occasionally. Put in 1/2 the prepared octopus and let cook for 7 minutes. For octopus to be tender it must not be over or under cooked. Remove octopus and eat promptly as it will change texture as it cools. Toss the 2nd half of the octopus in the pot for 7 minutes and serve.

Enjoy

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