Marinated Char Grilled Octopus
|Baby octopus||2 Kilogram|
|Plum sauce||125 Milliliter (1/4 Cup)|
|Barbecue sauce||80 Milliliter (1/4 Cup)|
|Sweet chili sauce||80 Milliliter (1/4 Cup)|
|Tomato sauce||2 Tablespoon|
|Lemon juice||80 Milliliter (1/4 Cup)|
|Grated ginger||1 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Peanut oil||60 Milliliter (1/4 Cup)|
Remove and discard heads and beaks from octopus; cut in half.
Place octopus in medium bowl with the combined sauces, lemon juice, ginger, garlic and oil.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point and frozen] Drain octopus; discard marinade.
Cook octopus on heated oiled griddle (or grill or barbecue), in batches, until browned and tender.