Ingredients
1 fresh long red chilli, chopped finely
1 teaspoon finely grated lime rind
1 teaspoon salt
2 tablespoon rice flour
1 kilogram (2 pounds) cleaned octopus, quartered
200 gram (6½ ounces) mizuna
150 gram (4½ ounces) snow peas, sliced thinly
Chilli lime dressing
1 fresh small red thai (serrano) chilli, chopped finely
1 teaspoon finely grated lime rind
2 tablespoon lime juice
1 tablespoon peanut oil
2 centimetre (¾ inch) piece fresh ginger (10g), grated
Method
1. Combine chilli, rind, salt and flour in large bowl; add octopus, toss to coat in mixture.
2. Make chilli lime dressing. Combine ingredients in screw-top jar; shake well.
3. Cook octopus on heated oiled grill plate (or grill or barbecue) about 20 minutes or until tender.
4. Combine remaining ingredients in large bowl with octopus and dressing.
Related
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