1kg baby Octopus, cleaned and cut into small pieces
2 tablespoons fish sauce
2 tablespoons lemon juice
1 teaspoon dried chilli flakes
1 tablespoon crushed coriander seeds
2 tablespoons salt flakes, crushed
1 tablespoon crushed white peppercorns
3 cups cornflour
Vegetable oil, for deep-frying

Place Octopus, fish sauce and lemon juice in a bowl and marinate for 30 minutes. Drain and pat dry.

Place chilli, coriander, salt, peppercorns and cornflour in a large freezer bag, add the Octopus and shake well to coat. Place Octopus in a colander and shake well to remove excess flour.

Heat oil in a wok or deep-fryer to 190ºC. Add Octopus and cook for 1-2 minutes, until crisp and tender.