Battered Octopuses with Sambal
Servings: 2 people
Ingredients
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
Also:
- 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
Instructions
- 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.