Recipes

Octopus Salad

Thai Dang

Chef/Owner

HaiSous

Chicago
Ill.
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Menu Price: 
$14.00
Yield: 
1 serving
Ingredients: 
2
tbs
Recipe: 
1
each
1/2
c
Confit eggplant (see note)
1/4
c
Vietnamese herbs (culantro, perilla, lemon balm, basil), chopped
As needed
Radish, shaved into thin slices
1
tsp
Garlic, fried (see note)
As needed
Salt
As needed
Freshly ground black pepper
As needed
Nuoc mam toi
As needed
Shallots, fried (see note)
As needed
Peanuts, roasted
1

Using a whipped cream whipper with one charge (if you want aeration) or a spoon, spread a thin, even layer of coconut cream on bottom of a plate.

2

Combine octopus, eggplant, herbs, radish, and fried garlic. Season with salt, pepper, and nuoc mam toi, then put on top of coconut cream. Garnish with fried shallots and peanuts.

Notes: 
Note: 

For confit eggplant, cut Japanese/Chinese eggplant into desired size, cook in shallow oil at 300°F until tender, then strain and season with salt and black pepper. For fried garlic and fried shallots, preheat oil to 300°F and fry minced garlic until golden brown, then transfer to paper towel-lined sheet pans to cool off. Season with salt and set aside to cool and crisp up. Repeat with shallots that have been sliced into 1/8-inch-thick rings.

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