500g baby octopus
3 cloves garlic
1cm fresh ginger, peeled and sliced
4 coriander stems and leaves
A good pinch of salt
1tbsp brown sugar
1\2tsp dried chilli flakes
Juice and zest of a lime
2tbsp squid brand fish sauce
1-2 red chillies, finely sliced
2 golden shallots, peeled and finely diced
Handful of fresh basil, mint and coriander, finely chopped
1 packet wide rice noodles, soaked and drained
3-4tbsp unsalted nuts (I used a combo of peanuts and cashews)
1tsp canola oil
Add the baby octopus and cork to the water. Bring the water to a simmer and cook the baby octopus for 20 minutes. At the end of the simmering time, remove the pot from the heat and drain the octopus, discarding the water and the cork.
Place the garlic, ginger, coriander stems, leaves as well as the salt in the food processor.
Process the garlic, ginger, coriander and salt to a rough, paste-like consistency. Then scoop the paste mixture into a large glass bowl.
Add the chilli flakes, lime zest and brown sugar to the paste mixture in the bowl. Pour the combined lime juice and fish sauce over the contents of the bowl. Mix together thoroughly.
Sprinkle the finely sliced red chillies to the bowl. Add the finely diced shallots, and the finely chopped herb mixture of basil, mint and coriander into the large bowl.
Add the noodles to the herb mixture in the large bowl and mix thoroughly with the unsalted nuts.
Heat a grill plate to high. Drizzle the canola oil over the octopus and mix together well. Pop the oil coated baby octopus onto the grill and cook, turning frequently, for about 3 minutes.
To finish off the recipe, put the grilled baby octopus into the large bowl with the noodle mixture and toss to combine. Your Spicy Baby Octopus with Noodles is now ready to serve.
• Add a sparkling wine (champagne) cork to the water when cooking the baby octopus. It works to tenderise the octopus.
• Roll your lime before juicing on your work surface. You will get more juice if you do.
• Sprinkle fried shallots (available in most supermarkets) over the completed dish for a little extra crunch.Reads: 1194