Kung Pao Octopus

Entrée's & Sides
Featuring BLiS Barrel Aged Fish Sauce 
By Blīcher Creature Charcoal BYOB

Kung Pao Octopus BLiS Fish Sauce

Kung Pao Octopus Ingredients

Kung Pao

  • 55g granulated sugar
  • 32g fresh lime juice
  • 55g gochujang paste
  • 30g BLiS Fish Sauce
  • 2g microplane garlic
  • 2g microplane ginger
  • 6g tapioca starch
  • 1.5g fine sea salt
  • 1.5g Szechuan peppercorns, cracked

Kung Pao Octopus Process

Combine all ingredients in a pot, place on stove and bring to a boil
Stir the mixture as it heats to ensure the cornstarch gets fully incorporated
Remove from heat and use as a glaze for octopus

Finish Dish as desired, we choose to serve it with steamed rice, roasted scallion, peanuts, and lemongrass

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