This delicious octopus spring inspired recipe is only 8 ProPoints per serve.

Ingredients (serves 4)

  • 1kg cleaned baby octopus
  • ½ cup (125ml) sweet chilli sauce
  • 2 Tbsp lime juice
  • 1 Tbsp salt-reduced soy sauce
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 1 ½ Tbsp finely chopped fresh coriander
  • 2 Tbsp finely chopped unsalted cashews


  1. Place octopus in a large saucepan of boiling water and cook for 1–2 minutes or until almost cooked through. Drain, then refresh octopus under cold water.
  2. Place 1⁄3 cup (80ml) sweet chilli sauce, lime juice, soy sauce, garlic and ginger in a large bowl. Add octopus, turning to coat. Stand for 15 minutes. Combine remaining chilli sauce and 2 teaspoons water in a small bowl.
  3. Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Remove octopus from marinade and cook for 2–3 minutes or until tentacles are charred. Transfer to a serving platter and sprinkle with coriander and cashews. Drizzle over chilli sauce mix and serve with rice.

Notes... Serve with 0 ProPoints value bok choy or other steamed Asian greens and steamed Jasmine rice. Add 4 ProPoints values per serve for ½ cup (85g) cooked rice.
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