Recipe By Michael Weldon, Farm to Fork
Ingredients
- 8 large octopus tentacles
Tamarind BBQ Glaze
- 1 shallot, diced
- 1 garlic clove diced
- 1 lemon grass sprig, grated
- 1 tsp galangal, grated
- 2 birsdeye chillies
- 3 tbs tamarind puree
- 2 tbs fish sauce
- ¼ cup brown sugar
Method
- In a pot on the stove, simmer the octopus for 1 hour until tender then drain and chill.
- In a saucepan, fry off the shallot in olive oil, once soft add in the garlic, lemongrass and galangal, fry for a minute. Add in the chilli, tamarind, fish sauce and brown sugar, mix in until everything is melted. Add ½ cup water and 1 crushed kaffir lime leaf. Bring up to the boil then simmer until the glaze thickens enough to be brushed onto the octopus.
- Heat a BBQ until it starts to smoke. Dress the octopus with a drizzle of extra virgin olive oil. Place onto the grill and brush on a coat of the glaze. Every time you turn the octopus, brush on another layer of the glaze. Cook until the glaze has caramelised on the octopus.
- Serve the octopus brushed with extra glaze and garnished with coriander leaves and sliced chilli.