Served with fruit tartar sauce and creole coconut chutney, savour this feather-light battered, baby octopus tempura with a unique flavour. Imagine the lightest, and crispiest coating of flavours enveloping the tender octopus and this would be it. Octopus, is a low calorie, lean seafood making it a good way to get your protein without adding too much fat. It is also considered an aphrodisiac in some countries and it would surely be the perfect accompaniment to a romantic getaway. This dish is complimented with the lip-smacking fruit tartar sauce and delicious creole coconut chutney, making it a must-try when you visit the Seychelles. Serves 4 people.
Ingredients
12 pieces of cleaned baby octopus
300ml oil for frying
300ml oil for frying
For the tempura batter
100g tempura flour
4g salt
4g dry yeast
10g chopped garlic
6g organic fresh chopped herbs
30ml lukewarm water
4g salt
4g dry yeast
10g chopped garlic
6g organic fresh chopped herbs
30ml lukewarm water
For the creole coconut chutney
100g coconut
5g saffron
5g salt
5g basil or seychellois local basil
10ml lemon juice
5g pepper
20ml olive oil
5g saffron
5g salt
5g basil or seychellois local basil
10ml lemon juice
5g pepper
20ml olive oil
For the fruit tartar sauce
50g mayonnaise
25g chopped papaya
25g chopped mango
25g chopped pineapple
15g capers
30g onion
10g chopped herbs
5g salt
5g pepper powder
25g chopped papaya
25g chopped mango
25g chopped pineapple
15g capers
30g onion
10g chopped herbs
5g salt
5g pepper powder
Directions
1. Soak the dry yeast in lukewarm water and place the garlic and herbs together in a bowl.
2. Whisk together all the ingredients for the tempura batter, avoiding lumps.
3. Cover and keep in a warm place for at least 10-minutes
4. Pour the oil into a pan and place on a slow fire.
5. Remove the baby octopus head and cut into two pieces.
6. Once the oil is hot, dip the octopus in tempura batter and fry it until it turns a shade of golden brown
7. For the Coconut Creole Chutney, remove the black part of the coconut and grate it.
8. Chop the basil and pour oil into the pan.
9. Add the grated coconut, saffron, salt, lemon juice, pepper and cook for a while
10. For the Fruit Tartar Sauce, combine the chopped papaya, mango and pineapple into a bowl, add the mayonnaise and mix it well.
11. Add the onion and capers into the creamy mix.
12. Add salt, pepper and herbs for seasoning.
Serve the baby octopus tempura in a cocktail glass placed lightly over fresh lettuce, served with the fruit tartar sauce and creole chutney on the side.
Thank you to Ulric Dennis, Executive Chef at the Enchanted Island Resort, Seychelles, for the recipe.
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