Name: Stir-fried octopus with thai basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram baby octopus; 2 teaspoon peanut oil; 2 teaspoon sesame oil; 2 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 2 red capsicums (700g), sliced thinly; 6 green onions, cut into 2cm lengths; 1/4 cup firmly packed thai basil leaves; 1/4 cup (60ml) fish sauce; 1/4 cup (65g) grated palm sugar; 1 tablespoon kecap manis

Ingredients

1 kilogram baby octopus

2 teaspoon peanut oil

2 teaspoon sesame oil

2 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

2 red capsicums (700g), sliced thinly

6 green onions, cut into 2cm lengths

1/4 cup firmly packed thai basil leaves

1/4 cup (60ml) fish sauce

1/4 cup (65g) grated palm sugar

1 tablespoon kecap manis

Method

1.Remove and discard head and beak of each octopus; cut each octopus in half. Rinse under cold water; drain.

2.Heat peanut oil in wok; stir-fry octopus, in batches, until browned all over and tender. Cover to keep warm.

3.Heat sesame oil in wok; stir-fry garlic, chilli and capsicum until capsicum is just tender. Return octopus to wok with remaining ingredients; stir-fry until basil leaves wilt and sugar dissolves.

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