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Grilled Octopus with Sweet Lime & Cashew Dipping Sauce

Serve these succulent little octopuses with the zesty, nutty dipping sauce.

Prep Time

    •    Prep time: 2 hours
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 tbsp light olive
    •    1 tbsp fish sauce
    •    lime wedges, to serve
    •    750g cleaned baby octopus
    •    1 stem lemon grass, pale section only, finely chopped

For the sweet lime & cashew dipping sauce:

    •    2 tsps fish sauce
    •    125ml (1/2 cup) water
    •    2 tbsps fresh lime juice
    •    55g (1/4 cup) caster sugar
    •    1 fresh red birdseye chilli, finely chopped
    •    2 tbsps finely chopped fresh coriander leaves
    •    1/2 lebanese cucumber, halved, deseeded, finely chopped
    •    45g (1/4 cup) whole salted roasted cashews, finely chopped


  1. Combine the octopus, fish sauce, oil and lemon grass in a large glass bowl. Gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

  2. Meanwhile, to make the sweet lime & cashew dipping sauce, combine the sugar and water in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to mediumhigh and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat. Set aside for 15 minutes to cool. Stir in the lime juice, fish sauce, cucumber, cashews, coriander and chilli. Transfer to a serving bowl and set aside until required.

  3. Heat a barbecue or chargrill on high. Add the octopus and cook, turning occasionally, for 4 minutes or until curled, brown and tender. Transfer to a large serving platter. Serve immediately with dipping sauce and lime wedges.

This great family recipe is thanks to Taste Recipes at


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