Baby Octopus Salad

Cooked in an sweet, light-tasting marinade these baby octopus taste magical with a freshly tossed salad.


  • 1 kg baby octopus, cleaned and trimmed
  • Fresh salad of your choice
  • 2 tsp grated ginger
  • Juice of 1 lime
  • ½ cup peanut oil
  • 1 tsp sesame oil
  • 2 Tbsp kecap manis (sweet soy sauce)
  • 3 cloves fresh garlic, crushed


  1. Combine the marinade ingredients and pour over the octopus in a large glass bowl. Cover with GLAD Wrap and refrigerate for one hour or longer, overnight if preferred.
  2. Place a sheet of GLAD Cooking Paper onto the hotplate of a preheated barbecue.
  3. Cook drained octopus on the GLAD Cooking Paper until the tentacles are very curly and dark in colour.
  4. Turn octopus over frequently whilst adding a little extra marinade during cooking.
  5. Serve the octopus tossed through a large mixed-leaf salad.

You might also like