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Photo of Baby octopus with chilli and lime by WW

Baby octopus with chilli and lime

Total Time
25 min
10 min
15 min
Seasoned with the vibrant flavours of fresh lime and mild chilli, this dish is unique and tender to the taste



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


150 g, (oyster), chopped

Fresh red chilli

2 whole, thinly sliced

Sesame oil

1 tsp

Cooked white rice

2 cup(s), (jasmine), to serve


  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.