GINGER GARLIC SCALLION CILANTRO WOKED BABY OCTOPUS AND SEPIA
Make and share this Ginger Garlic Scallion Cilantro Woked Baby Octopus and Sepia recipe from Food.com.
Provided by Monzeeki
Categories < 60 Mins
Time 40m
Yield 4-6 people
Number Of Ingredients 10
Steps:
- Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.
- Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside.
- Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish.
- Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.
- Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate.
- Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.
Nutrition Facts : Calories 271.3, Fat 7.4, SaturatedFat 0.8, Sodium 1015.8, Carbohydrate 45.5, Fiber 2.6, Sugar 1.8, Protein 6.4
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