Who likes octopus? Me! Octopus dish anyway. I remember having octopus for the first time when I was nine years old. My uncle brought home some live octopus and lobsters for my aunt to cook and I looked at them with curiosity and excitement. Just the thought of having something different from the usual chicken or pork or ordinary seafood like fish for that matter was very exciting for me. I remember liking the octopus a lot more than the lobsters.
I was craving for baby octopus the other day and at the same time, for that hokkien noodles with sweet chilli sauce and fresh coriander. I searched online for an octopus recipe and found this perfect one, which uses sweet chilli sauce as one of the main ingredients to flavour the octopus with.
I promise you all, that simple noodle dish is a winner. So quick and easy, no cooking required, very tasty and goes well with this simple baby octopus dish.
- 300ml red wine
- 2 tbs balsamic vinegar
- 1kg baby octopus, cleaned
- 2 tbs soy sauce
- 1/4 cup (60ml) sweet chilli sauce
- 1/4 cup (60ml) tomato sauce (ketchup)
- 1 cup chopped coriander
- 350g packet fresh hokkien noodles
- 1 cup sweet chilli sauce
- 1/2 cup chopped fresh coriander
1. Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy, tomato sauce and sweet chilli sauce. Stir to combine.
2. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with coriander.
3. To make the noodle dish: prepare noodles according to packet instruction. Basically, you just place them in a bowl, submerged them in hot water and cover with plastic film. Noodles should be ready in 3-4 minutes. Separate them with a fork. Toss noodles with sweet chilli sauce and coriander. Divide noodles among serving plates.
Serve the baby octopus on top of the noodles. Sweet and easy and very, very tasty!Recipe from Taste.com.au