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

Prep Time

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

Ingredients

    •    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

Method

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 https://www.taste.com.au/recipes/grilled-octopus-sweet-lime-cashew-dipping-sauce/07dd7fa5-5540-4e3c-a25d-6da4a5dc092e