Baby octopus with chilli and lime
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Seasoned with the vibrant flavours of fresh lime and mild chilli, this dish is unique and tender to the taste
Ingredients
Octopus
800 g, (baby), cleaned
Red onion
1 small, cut into wedges
Sweet chilli sauce
¼ cup(s)
Lime juice
2 tbs
Sunflower oil
3 tsp
Cherry tomatoes
250 g, halved
Red capsicum
1 small, thinly sliced
Snow peas
200 g, halved diagonally
Mushrooms
150 g, (oyster), chopped
Fresh red chilli
2 whole, thinly sliced
Sesame oil
1 tsp
Cooked white rice
2 cup(s), (jasmine), to serve
Instructions
1
Combine octopus, onion, sauce and juice in a medium glass or ceramic bowl.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Add capsicum, snow peas and mushrooms and stir-fry for 2–3 minutes or until vegetables are just tender. Transfer to a bowl.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add octopus mixture and stir-fry for 3–4 minutes or until octopus is just cooked through. Return vegetables to wok and stir-fry for 1 minute or until heated through.
4
Meanwhile, cook rice following packet instructions. Divide rice among plates and top with stir-fry. Serve sprinkled with chilli and drizzled with sesame oil.
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