Served with fruit tartar sauce and creole coconut chutney, savour this feather-light battered, baby octopus tempura with a unique flavour. Imagine the lightest, and crispiest coating of flavours enveloping the tender octopus and this would be it. Octopus, is a low calorie, lean seafood making it a good way to get your protein without adding too much fat. It is also considered an aphrodisiac in some countries and it would surely be the perfect accompaniment to a romantic getaway. This dish is complimented with the lip-smacking fruit tartar sauce and delicious creole coconut chutney, making it a must-try when you visit the Seychelles. Serves 4 people. Ingredients 12 pieces of cleaned baby octopus 300ml oil for frying For the tempura batter 100g tempura flour 4g salt 4g dry yeast 10g chopped garlic 6g organic fresh chopped herbs 30ml lukewarm water For the creole coconut chutney 100g coconut 5g saffron 5g salt 5g basil or seychellois local basil 10ml lemon juice 5g pepper 20ml olive oil For the fruit tartar sauce 50g mayonnaise 25g chopped papaya 25g chopped mango 25g chopped pineapple 15g capers 30g onion 10g chopped herbs 5g salt 5g pepper powder Directions 1. Soak the dry yeast in lukewarm water and place the garlic and herbs together in a bowl. 2. Whisk together all the ingredients for the tempura batter, avoiding lumps. 3. Cover and keep in a warm place for at least 10-minutes 4. Pour the oil into a pan and place on a slow fire. 5. Remove the baby octopus head and cut into two pieces. 6. Once the oil is hot, dip the octopus in tempura batter and fry it until it turns a shade of golden brown 7. For the Coconut Creole Chutney, remove the black part of the coconut and grate it. 8. Chop the basil and pour oil into the pan. 9. Add the grated coconut, saffron, salt, lemon juice, pepper and cook for a while 10. For the Fruit Tartar Sauce, combine the chopped papaya, mango and pineapple into a bowl, add the mayonnaise and mix it well. 11. Add the onion and capers into the creamy mix. 12. Add salt, pepper and herbs for seasoning. Serve the baby octopus tempura in a cocktail glass placed lightly over fresh lettuce, served with the fruit tartar sauce and creole chutney on the side. Thank you to Ulric Dennis, Executive Chef at the Enchanted Island Resort, Seychelles, for the recipe. If you have a recipe you would like to share with A Luxury Travel Blogs readers, please contact us
Did you enjoy this article?
Receive similar content direct to your inbox.