1. Cut the octopus into 5mm slices. Chop the abura-age. 2. Prepare the green peas, rub with salt and parboil for 1 to 2 minutes. Cooling the peas in a thin stream of running water makes them look ...

Remove from the cooker and cut the octopus into strips. Marinate it with the garlic ginger mince, lime juice and salt. Deep fry in a wok or karai until it's crispy on the outside.