Tuesday, October 12, 2010

Marinated Deep-fried Baby Octopus (Japanese)

Marinated Deep-fried


  • 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


  • 4 tablespoons Worces tershire sauce

  • 4 tablespoons tomato ketchup

  • 2 tablespoons lemon juice

Baby Octopus

  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.

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