Recipe of the week: Baby octopus tempura

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.

Baby octopus tempura


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


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.

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Comments (5)

  1. noel says:

    I would definitely order this dish somewhere along the shoreline, maybe during sunset in the Seychelles. Sounds pretty magical to me, but I guess I’ll have to make the recipe for the time being!

  2. Kathryn says:

    Sounds delicious. I might have to try it out (although I’d rather have it cooked for me in the Seychelles).

  3. anna parker says:

    You’ve solved something for me Paul – I have wondered for a long time how tempura batter is made and now I know that it really is dairy free, perfect! I think this is a good way to eat octopus as I struggle with what it looks like normally! That chutney sounds delish!

  4. I’ve never tried to make this dish at home, although I love to order it in a restaurant. You’ve inspired me to give it a try and the creole coconut chutney sounds like it would be delicious on any kind of seafood.

  5. Jempi says:

    The recipe looks tempting for a try-out at home…but I’m not gonna give it a go. I want this marvelous dish to be served in the exact same surrounding as you did. It will taste so much better when you are drowned in luxury. Seychelles…here we come! ;)

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