char-grilled chilli octopus noodle salad
- 1 bulb garlic, halved
- 4 star-anise
- 4 whole dried chillies
- 4cm piece ginger, peeled and sliced
- 1 teaspoon sesame oil
- ⅓ cup (80ml) oyster sauce
- ⅓ cup (80ml) soy sauce
- ⅓ cup (80ml) Chinese cooking wine (Shaoxing)
- 4 medium octopuses, heads removed
- 1 tablespoon peanut oil
- 1 tablespoon Asian chilli jam
- ¼ cup (60ml) lime juice
- 1 cup Thai basil leaves
- ½ cup Vietnamese mint leaves
- 1 small white onion, thinly sliced
- 1 cup purple shiso leaves
- 1 ruby grapefruit, segmented
- 200g vermicelli rice noodles, cooked
- Place the garlic, star-anise, chillies, ginger, sesame oil, oyster sauce, soy sauce and cooking wine in a large heavy-based saucepan. Add the octopus and place over high heat. Bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook for 1 hour, turning halfway. Remove the octopus from the pan and set aside. Strain the cooking liquid, reserving 1 cup (250ml).
- Preheat a char-grill pan or barbecue to high heat. Drizzle the octopus with the peanut oil and cook, turning, for 10 minutes or until charred. Slice and set aside.
- Add the chilli jam and lime juice to the reserved cooking liquid and mix to combine. Place the basil, mint, onion, shiso, grapefruit, octopus and chilli jam dressing in a large bowl and toss to combine. Serve with the rice noodles. Serves 6.
© DONNA HAY GROUP
