Grilled octopus, Asian vegetable and ginger salad with a tamarind and sesame dressing

Grilled octopus, Asian vegetable and ginger salad with a tamarind and sesame dressing

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Make this recipe with tofu instead of the caramelised grilled octopus and you will have a totally vegan dish. The dressing is worth bottling!

Ingredients

Quantity Ingredient
200g baby octopus, cleaned
2 1/2 tablespoons kecap manis
2 chinese broccoli stems, cut into bite-sized pieces
40g snow peas
2 baby corn, halved lengthways
1 long red chilli, seeded and julienned
1 bunch coriander, leaves picked
4 cm piece fresh ginger, peeled and julienned
Crisp-fried garlic or red Asian shallots, (use shallots variation), to garnish
lime wedges, to garnish

Tamarind and sesame dressing

Quantity Ingredient
90g best-quality palm sugar, shaved
60ml Tamarind
2 tablespoons light soy sauce
1 teaspoon white sesame seeds, toasted
25g Crisp-fried garlic or red Asian shallots, (use shallots variation)

Method

  1. To make the tamarind and sesame dressing, stir the palm sugar, tamarind and soy sauce in a bowl to dissolve. Crush the sesame seeds and crisp-fried shallots in a mortar and pestle, then stir into the sauce mixture. Taste – it should be sweet, sour and only very slightly salty. It may be necessary to lighten it with 3–4 tablespoons of water. Set aside. (If you refrigerate the sauce, it is crucial that you let it come back to room temperature before it is poured over the salad.)
  2. Blanch the octopus in a saucepan of boiling salted water for 3 minutes. Remove from the heat and drain.
  3. Heat a hotplate or chargrill pan on medium–high. Rub the kecap manis over the octopus to coat. Place the octopus on the hotplate or chargrill pan and cook until its surface is caramelised and has a nice golden colour, for about 3–4 minutes. Transfer to a serving plate.
  4. Blanch the Chinese broccoli, snow peas and baby corn in a saucepan of boiling salted water for 3–4 minutes. Drain and leave to cool. Transfer to the serving plate.
  5. Put the chilli, coriander and ginger in a small bowl, spoon over 3–4 tablespoons of the dressing and stir to lightly bind together.
  6. Spoon the salad over the octopus and blanched vegetables on the serving plate and garnish with some crisp-fried shallots and lime wedges, to be squeezed over the dish at the table.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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