Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket.
Fiery octopus
WRITTEN BY:
Eileen
SERVES:
Serves 2
NUTRITION:
Omega 3, Vitamin D and vitamin A
DIFFICULTY
Easy
TIME
30 Minutes minutes
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Method
1.
Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you).
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2.
For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside.
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3.
Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces.
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4.
Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve.
Shopping List
Ingredients
1.
300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)
2.
½ tbsp vegetable oil
3.
½ small onion, sliced
4.
5 shiitake mushrooms, stalks removed, sliced thinly
5.
2 spring onions, cut in half lengthways
6.
1 small red chilli, thinly sliced on a slant
7.
1 tsp sesame oil
8.
sprinkle of sesame seeds
9.
For the spice paste
10.
10g fresh root ginger (about the size of a £2 coin)
11.
3 garlic cloves, grated or chopped
12.
2 tsp gochujang (Korean red chilli paste)
13.
1 tsp soy sauce
14.
2 tsp gochugaru (Korean red chilli powder)
15.
½ tsp golden syrup
16.
1 tsp mirin
