Chargrilled Prawns and Octopus

Chargrilled Prawns and Octopus

  • 1 Servings
chef/recipe-image

Ingredients

Method

  • Step 1

    Crispy potatoes: Boiled the potatoes in salted water until it’s halved cooked, set aside and let it cool.

  • Step 2

    Bell pepper coulis: Using a small sauce pot, sauté garlic, and onion in olive oil for 5 minutes. add remaining ingredients, cook for another 5 minutes. puree using a blender on high.

  • Step 3

    Grilling and plating: Cook octopus in a large shallow pot with bay leaves and olive oil, set heat very low, covered. cook for 1 hour or till fork tender. cut tentacles into 3-inch pieces.

  • Step 4

    Season the octopus, potatoes, and tiger prawns with olive oil, salt and pepper. Cook until the prawns and octopus gets a little charred, then flip and repeat on other side.

  • Step 5

    Place a swoosh of the pepper coulis down on the plate, arrange some potatoes on the top of it. In the blank spots where the potatoes are, place the prawns and octopus. Garnish with torn basil and a drizzle of lemon juice.

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The Palm Brasserie

The Palm Brasserie brings the new experience in a relaxed setting, casual environment and fresh food.

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