Octopus and Shiso Tempura

A quick, pretty appetizer that's perfect finger food for any party! The green shiso leaves and pink-hued octopus pieces make for a bright, beautiful dish.

Octopus and Shiso Tempura
Photographed by Masaharu Shirane


Recipe by
Remi Hirano

Easy

Seafood

Quick

Party

450kcal

15minutes

Calorie count is for full recipe.

Ingredients

  • 10 shiso leaves
  • 120 g boiled octopus

  • [A]

    • 4 tbsp tempura flour mix
    • 4-5 tbsp water
    • 5 shiso leaves (minced)
  • 1/2 lemon (cut into wedges)
  • A pinch of salt
  • Oil for deep-frying, as needed

Directions

1

Cut the octopus into 20 bite-size pieces. Lightly season with salt.

2

Cut the shiso leaves lengthwise in half. Wrap each piece of octopus with half a shiso leaf and hold in place with a toothpick.

3

Heat the frying oil to 180°C. Mix [A] to prepare the batter. Dip each piece of shiso-wrapped octopus into the batter and deep-fry until golden brown. Remove and drain.

4

Plate up and garnish with the lemon wedges.