Marinated Deep-fried Baby Octopus (Japanese)

Marinated Deep-fried

Ingredients

• 1 kg (2 lbs) fresh baby octopuses or

• 120 ml (1/2 cup) sake

• 2 tablespoons soy sauce 60 g (1/2 cup) all purpose flour

• Oil for deep-frying

• 4 lemon or lime wedges for garnish

SAUCE

• 4 tablespoons Worces tershire sauce

• 4 tablespoons tomato ketchup

• 2 tablespoons lemon juice

Baby OctopusMethod:

1. Clean baby octopuses or squids by peeling off the outer layer of skin under cold running water.

2. Combine the sake and soy sauce in a bowl and coat the octopuses in the mixture. Set aside to marinate in a cool place for 2 hours, or overnight in the refrigerator.

3. To make the Sauce, combine the Worcestershire sauce, tomato ketchup and lemon juice in a small serving bowl, and set aside.

4. Drain the octopuses and dredge each piece in flour.

5. Heat oil to 160°C (325°F) and cook 4 to 6 pieces at a time for about 2 minutes, or until crispy. Drain on a wire rack and repeat until all the octopuses are cooked.

6. Serve immediately with Sauce and lemon wedges.