Octopus, surf clams and udon noodle salad

Octopus, surf clams and udon noodle salad

By
From
My Feast
Serves
6
Photographer
Chris Chen

This dish is inspired by Kura, a beautiful octopus fisherwoman from the Cook Islands who catches octopus for her grandmother to cook. She told me of a day when one octopus was much larger than normal, so when she speared it, it dragged her under the water and gave her a real fight. she won in the end though. After chatting for a while with her, we realised we both went to the same school in Sydney.

Ingredients

Quantity Ingredient
24 surf clams or similar
salt, to taste
1 whole octopus, head cleaned
300ml water, plus 200 ml extra (as necessary)
100ml olive oil
1 onion, finely chopped
2cm ginger, finely chopped
1/4 bunch flat-leaf parsley, leaves picked
200ml white wine
1/2 bunch garlic chives, finely chopped
2 limes, juiced
150g organic udon noodles, cooked
2 tablespoons toasted sesame seeds
Sesame and golden syrup dressing

Method

  1. Soak the clams in plenty of cold water combined with enough salt so it tastes like seawater. Leave to soak for 3–6 hours.
  2. Place the whole octopus in a heavy-based saucepan with the 300 ml of water over low heat and cook until the moisture starts coming out, then cover with a lid, increase the heat to medium and cook for about 1 hour or until a knife goes through the thickest part of the tentacles without too much difficulty — you want the tentacles to have a bit of bite, not to be too soft. Check occasionally and if the liquid has evaporated, add the extra 200 ml of water and reduce the heat. Remove the tentacles and slice them on an angle into thin slices. Remove the tentacles and slice them on an angle into thin slices. (Reserve the head for another meal if desired.) Set aside.
  3. Meanwhile, heat the oil in a heavy-based saucepan over high heat. When the oil starts to smoke, toss in the onion, ginger, parsley and clams and cook until the onion is fragrant. Add the wine, cover and cook for 2 minutes. Remove the lid and as each clam starts to open, remove it from the pan, as this is an indicator that it is cooked.
  4. Remove and discard half of each clam shell, leaving the flesh in the remaining half shell. Discard the cooking liquid.
  5. Make each salad individually. Place some of the clams, octopus and garlic chives in a bowl and add 2 tablespoons of the dressing per serve, season to taste with some of the lime juice and mix well. Add 1 small handful of the noodles and combine. Garnish with some of the sesame seeds.
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My
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Peter
Kuruvita
Asia
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