Battered Octopuses with Sambal

5 from 9 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 1 Egg, size M
  • 5 tbsp Coconut milk, creamy (24% fat)
  • 1 pinch Salt
  • 1 pinch Pepper, white, fresh from the mill
  • 1 tsp Lemon juice
  • 30 g Almonds, skinned, finely grated
  • 50 g Wheat flour, type 405


  • 1,5 liter Frying oil

To garnish:

  • 4 Discs Cucumber, peeled
  • 4 Discs Tomato, red, fully ripe
  • 4 leaves Roma salad

For the dressing:

  • 1 tbsp Lime juice
  • 1 tbsp Orange juice
  • 1 tbsp Tomato juice
  • 1 tsp Sugar, fine, white
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Dill, fresh or frozen
  • 1 tbsp Sunflower oil

For the sambal 1:

  • 1 tbsp Spring roll sauce, Thailand
  • 3 tbsp Tomato juice
  • For the sambal 2:
  • 1 smaller Chilli, red
  • 4


  • Rinse the coats and peel off any pigmented skin. Cut into pieces approx. 3 x 5 cm, blanch in mild, boiling salted water in portions for 20 seconds and let dry on paper towels.
  • Beat the egg, whisk with coconut milk, salt, pepper and lemon juice. Mix the grated almonds with the flour and the egg to a liquid batter. Add a little coconut milk depending on the swellability of the flour.
  • Mix the ingredients for the sambal 1 and place in 2 bowls. For the sambal 2, wash a small, red chili and cut it crosswise into thin slices. Leave the grains, discard the stem. Mix the chilli with the sweet soy sauce and place in 2 bowls. Heat the frying oil to 180 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil.
  • Wash the salad ingredients. Cut the cucumber and tomatoes crosswise into slices. Arrange on the serving plates. Mix the ingredients for the dressing and drizzle over the salad.
  • Pull the pieces of fish through the batter and fry until light brown. Arrange on the serving plates, serve with the sambal and enjoy. A cool, bitter beer goes well with it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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