Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of fresh octopus thoroughly, then blanch it in boiling water for 15 minutes before cutting it into 2 cm bite-sized pieces to tenderize.

2. 2

   In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cornstarch, 2 tablespoons of mild curry powder, 1 tablespoon of smoked paprika, 1 teaspoon of turmeric powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the spiced dredging mix.

3. 3

   Toss the prepared 2 cm octopus pieces generously into the flour mixture, ensuring each piece is fully coated, shaking off any excess.

4. 4

   Heat 4 cups of vegetable oil in a large heavy-bottomed pot or deep fryer to 180°C (350°F).

5. 5

   Carefully deep-fry the coated octopus in batches for 3-4 minutes per batch, until golden brown and crispy, draining excess oil on paper towels.

6. 6

   Meanwhile, combine 1 cup of mayonnaise, 1 tablespoon of finely minced red onion, 1 teaspoon of peri-peri spice blend, 1/2 teaspoon of sugar, and 1 tablespoon of fresh lemon juice in a small bowl, stirring until well combined to form the dipping aioli.

7. 7

   Serve the hot, crispy deep-fried spiced octopus immediately with the prepared peri-peri aioli for dipping.