Introduction: Kraken Tacos
Enhance your Halloween dining experience with this terror from the sea! Made with sushi-grade octopus, these toasted seaweed-wrapped delights are as tasty as they are scary.
- 2 cups steamed rice, steamed in fish stock
- 4 rashers of cooked bacon, diced
- 1 mango, diced
- 2 small octopus tentacles
- 8 sheets of Nori (toasted seaweed)
- 1 tbsp of sea salt
Step 1: Prep Rice and Shells
Prepare the rice and bacon in advance, however you like, being sure to keep the rice warm until needed.
Taking a pair of scissors, cut the toasted seaweed sheets into a circle and fold each over a rolling pin while applying a small amount of warm water as you bend them. Set aside.
Step 2: Prep Octopus
To prepare the tentacles, immerse them in boiling water with a tablespoon of sea salt, and reduce to a simmer for 5-10 minutes. Dice them as fine or as coarse as you like. I prefer to cut mine into matchstick-sized strips. Be sure to keep two inches of the skinny end of the tentacle whole. You will want people to see that nice little curly bit sticking out.
Step 3: Build
Divide the octopus, bacon, rice, and mango amongst the seaweed “shells” and stuff. Place the ends of the tentacles you reserved in the ends of a couple of shells for visual impact. Serve with a choice of hot sauces or soy sauce and fried plantains and Inca Corn (I tell the kids they are Davy Jones' teeth).
Runner Up in the
Halloween Food Contest 2016
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