Name: Tamarind and chilli octopus salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram cleaned baby octopus; 1 tablespoon tamarind concentrate; 1 fresh small red thai chilli, chopped finely; 2 tablespoon peanut oil; 1 cup (80g) bean sprouts; 1 cup (50g) snow pea sprouts; 100 gram snow peas, trimmed, sliced thinly lengthways; 1 red capsicum (150g), sliced thinly; 1 cup loosely packed fresh coriander leaves; Lime and palm sugar dressing; 1/4 cup (60ml) peanut oil; 1 teaspoon finely grated lime rind; 2 tablespoon lime juice; 1 tablespoon grated palm sugar

Ingredients

1 kilogram cleaned baby octopus

1 tablespoon tamarind concentrate

1 fresh small red thai chilli, chopped finely

2 tablespoon peanut oil

1 cup (80g) bean sprouts

1 cup (50g) snow pea sprouts

100 gram snow peas, trimmed, sliced thinly lengthways

1 red capsicum (150g), sliced thinly

1 cup loosely packed fresh coriander leaves

Lime and palm sugar dressing

1/4 cup (60ml) peanut oil

1 teaspoon finely grated lime rind

2 tablespoon lime juice

1 tablespoon grated palm sugar

Method

1.Make lime and palm sugar dressing. Combine ingredients in screw-top jar; shake well.

2.Combine octopus, tamarind, chilli and half the oil in large bowl.

3.Heat remaining oil in wok; stir-fry octopus, in batches, until cooked.

4.Combine octopus, dressing and remaining ingredients in large bowl.

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