Crisp fried octopus, lemongrass and basil

 

Small octopus is a rare delicacy ! 

Serves 2, as a snack or starter.

 

8 small octopus, cleaned

2 tablespoons soy sauce

2 lemongrass stalks, shredded

2 kaffir lime leaves, finely sliced

6 tablespoons tempura batter 

1 handfull Thai sweet basil leaves

Vegetable oil, to deep fry

 

Marinate the octopus in soy sauce, with lemongrass and kaffir lime leaves, for about 20 minutes.

Mix the octpus and marinade with the tempura batter mix (if you don’t have tempura flour, just mix 2 tablespoons wheat flour with 4 tablespoons water).

Then deep fry until golden (about 3 minutes) and drain on kitchen paper. Turn the heat off and fry the basil leaves until crispy (max 1 minute).

Serve with a sweet and sour cucumber relish.

 

 

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