Taro No Kara Age (Fried Octopus With Butternut Pumpkin) Recipe by Santy Coy
Cooking Instructions 30 minutes 1 Boil the octopus until nearly tender. 2 Cut the octopus body into 3 cm pieces and the tentacles into 5 cm lengths. 3 Combine all the marinate ingredients in a bowl, add the octopus and leave to marinate for 15 - 20 minutes. 4 Place the octopus and potato starch in a plastic bag, then close the bag and shake to coat all the octopus pieces. 5 Peel the butternut pumpkin, remove the seed and cut into slices. 6 Pour a 4 cm depth of oil in a frying pan and heat to about 170ºC. Start by frying the pumpkin until tender. Once the pieces of pumpkin are cooked, drain them on paper towels. 7 Next, fry the octopus until golden and crisp. 8 Serve the pumpkin and octopus sprinkled with spring onin, salt and lime on the side. 9 Enjoy…. 10 1 Boil the octopus until nearly tender. 1 Boil the octopus until nearly tender. 2 Cut the octopus body into 3 cm pieces and the tentacles into 5 cm lengths. 2 Cut the octopus body into 3 cm pieces and the tentacles into 5 cm lengths. 3 Combine all the marinate ingredients in a bowl, add the octopus and leave to marinate for 15 - 20 minutes. 3 Combine all the marinate ingredients in a bowl, add the octopus and leave to marinate for 15 - 20 minutes. 4 Place the octopus and potato starch in a plastic bag, then close the bag and shake to coat all the octopus pieces. 4 Place the octopus and potato starch in a plastic bag, then close the bag and shake to coat all the octopus pieces. 5 Peel the butternut pumpkin, remove the seed and cut into slices. 5 Peel the butternut pumpkin, remove the seed and cut into slices. 6 Pour a 4 cm depth of oil in a frying pan and heat to about 170ºC. Start by frying the pumpkin until tender. Once the pieces of pumpkin are cooked, drain them on paper towels. 6 Pour a 4 cm depth of oil in a frying pan and heat to about 170ºC. Start by frying the pumpkin until tender. Once the pieces of pumpkin are cooked, drain them on paper towels. 7 Next, fry the octopus until golden and crisp. 7 Next, fry the octopus until golden and crisp. 8 Serve the pumpkin and octopus sprinkled with spring onin, salt and lime on the side. 8 Serve the pumpkin and octopus sprinkled with spring onin, salt and lime on the side. 9 Enjoy…. 9 Enjoy…. 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy mozzarella rigatoni 🍝 Quick Thin Pancakes/Crepes Air Fryer Chicken Skewers with Bang-Bang sauce American Diner Patty Melts Easy Taiwanese Popcorn Chicken Spicy mozzarella rigatoni 🍝 Quick Thin Pancakes/Crepes Air Fryer Chicken Skewers with Bang-Bang sauce American Diner Patty Melts Easy Taiwanese Popcorn Chicken Semolina Maida & Vegetable Waffle (10 mins breakfast) Rava Moringa Paniyaram One Pot Sesame Chicken Rice Poha Vada Dumpling Buns Curd Rice Bread omelette White Chocolate and Pistachio Doukissa Neer mor Aloo roll Semolina Maida & Vegetable Waffle (10 mins breakfast) Rava Moringa Paniyaram One Pot Sesame Chicken Rice Poha Vada Dumpling Buns Curd Rice Bread omelette White Chocolate and Pistachio Doukissa Neer mor Aloo roll