Octopus Tempura with Coriander and Garlic sauce


Octopus Tempura with Coriander and Garlic sauce
Will you try to make this Octopus Tempura by Chef Pedro Viana? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!


1 octopus 1 kg (weight after cooking will be 300gr without head)
3 eggs
250g of fine cake flour (or use all plain flour or 1 part plain flour to three parts corn flour)
Sparkling water or beer Salt
3 liters of Sunflower oil for frying
200g Mayonnaise
5 cloves of garlic
100g of coriander leaves


1. Cook the octopus in plenty of hot water, generously seasoned with salt until tender.
2. Remove from the water, and set aside to cool.
3. Separate the 8 tentacles and cut any large ones in half.
4. Mix the eggs with the salt and pepper, then add the cold sparkling water and the sifted flour
5. Stir until smooth and lump free
6. The consistency shouldn’t be too thin or thick as it needs to coat the octopus. Check on a small piece if you aren’t sure.
7. Heat the oil to 180 degrees
8. Dip the octopus in the batter and then place in the oil, frying for 2 minutes or until the batter is crisp
9. Blend the mayonnaise with the garlic and coriander and season with salt and pepper


A cake flour generates a smoother batter because it has less gluten so if you do have this, use it.
If the oil temperature is too low, it will be absorbed into the batter. If it’s too high, it will burn.
The tentacles can be frozen after cooking to help the batter adhere.
If bubbles appear around the octopus during during cooking, this is a good sign. The larger the bubble, the closer it is to being completely cooked.