Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the octopus marinade, whisk together 2 tablespoons light soy sauce, 1 tablespoon honey, 1 teaspoon five-spice powder, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil in a medium bowl. Add 2 pounds of cleaned baby octopus to the marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes.

2. 2

   For the lychee-osmanthus jelly, sprinkle 2 packets of unflavored gelatin powder over 1/2 cup of reserved lychee syrup and 1/2 cup of water in a small saucepan, letting it bloom for 5 minutes. Heat the mixture over low heat, stirring constantly until the gelatin is fully dissolved, then remove from heat and stir in 2 tablespoons sugar and 1 tablespoon dried osmanthus flowers.

3. 3

   Arrange the drained lychees in a shallow dish, pour the dissolved gelatin mixture over them, and refrigerate the lychee-osmanthus jelly for at least 2 hours, or until firm.

4. 4

   To make candied kumquats, combine 8 ounces of thinly sliced kumquats (seeds removed), 1/2 cup sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the kumquats are tender and translucent and the syrup has thickened.

5. 5

   Preheat a grill or grill pan to medium-high heat. Skewer the marinated octopus pieces onto wooden or metal skewers, discarding any remaining marinade.

6. 6

   Grill the octopus skewers for 2-3 minutes per side, or until slightly charred and cooked through, ensuring the octopus remains tender.

7. 7

   To assemble the dessert, carefully portion the firm lychee-osmanthus jelly into individual serving bowls. Place 2-3 grilled five-spice honey-glazed octopus skewers alongside the jelly.

8. 8

   Spoon a generous amount of candied kumquats over and around the octopus and jelly, and garnish with fresh mint leaves if desired.