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🍽️ Octopus salad with lotus root and celery

281 kcal · 30 min · 4 servings

Ingredients

• 600 g small octopus (kitchen-ready)
• 2 stalks celery
• 1 bulb fennel
• 300 g lotus root in slices (frozen)
• 1 piece ginger (approx. 3 cm)
• 1 chili pepper
• 1 tsp vanilla paste
• 3 tbsp sesame oil
• 2 tbsp rice wine
• light soy sauce

Instructions

1. 1. Wash the octopus thoroughly and then pat it dry with a kitchen towel.
2. 2. Wash the celery, remove the tough fibers, and cut it into pieces about 5 centimeters long.
3. 3. Cut the celery pieces into thin strips or use a peeler to slice them thinly.
4. 4. Wash the fennel, halve it, and cut out the hard core in the center.
5. 5. Cut the white and green flesh of the fennel into thin strips.
6. 6. Allow the frozen lotus roots to thaw.
7. 7. Peel the ginger and cut it into fine matchsticks.
8. 8. Wash the chili pepper, remove the stem, and slice it into rings.
9. 9. Heat oil in a pan and fry the octopus, celery, and fennel in it for 2 to 3 minutes, stirring constantly.
10. 10. Add the ginger, lotus roots, and chili rings to the pan and fry everything for another 2 minutes.
11. 11. Pour rice wine and a little soy sauce into the pan.
12. 12. Add a little more water if necessary, if the pan becomes too dry.
13. 13. Stir in the seeds from a vanilla pod to round off the flavor.
14. 14. Let the mixture simmer gently for 4 to 5 minutes until cooked through.
15. 15. Remove the pan from the heat and let the dish rest for about 15 minutes.
16. 16. Season the dish to taste with soy sauce at the end.
17. 17. Serve the salad lukewarm.

Nutrition per serving

• kcal: 281
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 19 g