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Appetizer RecipesSeafood Appetizers pg 2 >  Octopus, Sweet & Sour


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Iron Chef Chen's Knockout Chinese
by Chen Kenichi

Mix sauce thoroughly to dissolve sugar, pour it onto the crispy fried octopus, and eat right away.
Serves 4


    • 8¾ oz (250 g) octopus legs
    • Potato (or corn) starch
    • Oil, for deep-frying

    Sweet and Sour Sauce
    • 3 Tbsp sugar
    • 2 Tbsp rice vinegar
    • 4 Tbsp soy sauce
    • 1 Tbsp ginger, grated
    • 2 tsp sesame oil
    • 6" (15 cm) bunching onion, minced
    • Chopped spring onions (or scallions)


1. Cut octopus legs into bite-size pieces and coat with starch. Fry in 320°F (160°C) oil until crisp. Drain excess oil

2. Mix ingredients for sauce thoroughly and pour over octopus

Use a relatively low temperature to fry octopus and take it out as soon as the coating is crispy.


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