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
2 cups tapioca starch
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, pepper 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.