Monday, September 15, 2014

Baby Octopus Salad With Tangy Hot Mint Dressing

Even though I know the fact that octopus has high cholesterol value, I  still use them in salad such as this :p This is a easy to prepare salad . First ,I will pickle the raw shallots slices, bird's eye chillies and chopped garlic and young mint leaves with calamansi juice and fish oil and a pint of salt for half hour.  Then pour over the cooked baby octopus and mix them well.  Serve this dish as an appetizer or side dish...I am sure you and family will enjoy this appetizer.   I DO ! :) 

to make dressing , pickle together shallots, garlic, chillies and mint leaves
with calamansi juice and fish oil

 appetizing dish to serve as appetizer or side dish..

Yummy !

Baby Octopus With Tangy Mint Dressing  - WB Kitchen


6 pieces of baby octopus - steam it for 8 mins over hot boiling steamer - cut into bite size pieces

Dressing Ingredients:  ( mix all the ingredients together and pickle for half hour )

4 calamansi - extract juice
a handful young mint leaves - you can chopped them but I prefer not chopped
4 shallots - slice thinly
2 cloves of garlic - chopped
a pinch of salt
1 tbsp of fish oil
juices from the steamed octopus


Clean the octopus and drain off water.  Heat up steamer and when water is boiling, put int the octopus and steam for 8 mins. Off heat and take out the cooked octopus and placed into a mixing bowl.  Keep aside the juices from the octopus .

Mix the dressing ingredients together and leave it to pickled for at least half hour.  Pour dressings over the cooked octopus and mix well.  Serve chilled  if you like a chilled one and serve as appetizer or as a side dish.


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