Featuring BLiS Barrel Aged Fish Sauce
By Blīcher Creature Charcoal BYOB
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