Spicy Papaya And Octopus Salad With Balsamic Glaze

Ingredients

• 1.5 lbs Octopus tentacles, cleaned
• 3 cups Green papaya, shredded
• 2 tsp Bird's eye chili, minced
• 0.25 cup Balsamic glaze
• 3 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 cup Cherry tomatoes, halved
• 0.5 cup Fresh cilantro, chopped
• 3 pieces Garlic cloves, smashed
• 2 tbsp Olive oil
• 2 tbsp Roasted peanuts, crushed(optional)

Instructions

1. 1

   Place octopus in a pot with garlic and enough water to cover; simmer on low heat for 40 minutes until tender.

2. 2

   Drain the octopus and pat dry, then toss with 1 tablespoon of olive oil and a pinch of salt.

3. 3

   Heat a grill pan over high heat and sear the octopus for 2-3 minutes per side until charred and crispy.

4. 4

   In a large bowl, whisk together the lime juice, fish sauce, minced chili, and remaining olive oil.

5. 5

   Add the shredded green papaya, cherry tomatoes, and cilantro to the bowl, tossing well to coat in the spicy dressing.

6. 6

   Slice the charred octopus into bite-sized medallions.

7. 7

   Plate the papaya salad and arrange the octopus slices on top.

8. 8

   Drizzle the entire dish with the balsamic glaze and garnish with crushed peanuts before serving.