Deep-frying, when done properly, is a great way to cook seafood. It’s fast, cooking most foods in a few minutes, it quickly seals the food’s surface, locking in flavour and moisture and it adds appealing crunch, colour and aroma.
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 180ºC.
Deep-fry Octopus, in batches, for 1-2 minutes, until crisp and tender.
Calamari, Cuttlefish, Squid, green Prawns (peeled and deveined).