Crispy Octopus Bites

Ingredients

In this adaptation of the original Peruvian dish, Chicharrón de pulpo, we infuse the octopus with the flavors of American Chinese cuisine. The traditional Peruvian spices are replaced with a blend of Asian spices, giving the dish a distinctively different taste. Additionally, the octopus is coated in a batter and deep-fried to achieve a crispy texture, deviating from the original method of grilling or frying. We alse have the original recipe for Chicharrón de pulpo, so you can check it out.

• 500g (1.1 lb) octopus tentacles 500g (1.1 lb) octopus tentacles
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Green onions, thinly sliced (for garnish) Green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)
• Sweet chili sauce, for dipping Sweet chili sauce, for dipping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot of boiling water, cook the octopus tentacles for 30 minutes until tender. Drain and pat dry.
2. 2.
   In a shallow bowl, combine the flour, cornstarch, garlic powder, ginger powder, Chinese five-spice powder, salt, and black pepper.
3. 3.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
4. 4.
   Dredge each octopus tentacle in the flour mixture, ensuring it is evenly coated.
5. 5.
   Carefully place the coated tentacles into the hot oil and fry for 3-4 minutes until golden brown and crispy.
6. 6.
   Remove the octopus bites from the oil and drain on a paper towel-lined plate.
7. 7.
   Garnish with sliced green onions and sesame seeds.
8. 8.
   Serve the Crispy Octopus Bites with sweet chili sauce for dipping.

Treat your ingredients with care...

• Octopus — Ensure the octopus is tenderized properly by boiling it for 30 minutes. This will help achieve a tender and juicy texture in the final dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the flour mixture.
• Serve the Crispy Octopus Bites as an appetizer or as part of a seafood platter.
• If you prefer a lighter version, you can bake the coated octopus in the oven at 200°C (400°F) for 15-20 minutes until crispy.

Serving advice

Serve the Crispy Octopus Bites hot as an appetizer or as a main course accompanied by a fresh salad or steamed rice.

Presentation advice

Arrange the Crispy Octopus Bites on a platter, garnished with sliced green onions and sesame seeds. Serve with a small bowl of sweet chili sauce for dipping.