Stir-fried Octopus with Basil


  • 1 kg cleaned baby octopus
  • 2 teaspoons peanut oil
  • 2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • 2 fresh small red Thai chillies, sliced ​​thinly
  • 2 large red capsicums (700g), sliced ​​thinly
  • 6 green onions, cut into 2cm lengths cup firmly packed fresh basil leaves
  • 400g tat soi
  • 2 tablespoons grated palm sugar or table sugar
  • 1/4 cup (60ml) fish sauce
  • 1 tablespoon kecap manis
  • 3/4 cup loosely packed fresh coriander leaves


Cut each octopus in half length ways.

Heat peanut oil in wok: stir fry octopus, in batches, until browned all over and tender. Cover to keep warm.

Heat sesame oil in same wok; stir fry garlic, chili and capsicum until capsicum is just tender. Return octopus to wok with onion, basil, tat soi, sugar and sauces; stir fry until tat soi just wilts. Remove from heat; stir in coriander.

Per serving:
14.5g carbohydrate, 7.7g total fat (1.3g saturated fat), 1229kJ (294 cal), 41.3g protein

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