Chargrilled Baby Octopus
|Baby octopus||1 Kilogram|
|Red wine||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
WASH OCTOPUS thoroughly and wipe dry with paper towel.
1.Use a small sharp knife to slit open the head; remove the gut.
Grasp the body firmly and push the beak out with your index finger.
Remove and discard beak.
If octopus are large, cut tentacles in half.
2.Place octopus in large bowl.
Combine wine, vinegar, sauces and garlic in a jug; pour over octopus and stir to coat completely.
Cover, refrigerate several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
3.Drain octopus; reserve marinade.
Cook octopus on hot, lightly greased flatplate 3-5 minutes until octopus flesh turns white.
Pour over the reserved marinade while cooking.
Serve warm or cold.