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Chef Adam Taburas Tako Popcorn

Cooking Hawaiian Style's very own Chef Adam Tabura joins us with more amazing recipes including this easy-to-make tako (octopus) popcorn with a kim chee aioli.  Chef Tabura continues to amaze me with his culinary creations.


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Prep Time: 5 | Cook Time: 3-4 minutes | Ready In: 8-10 minutes
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US Metric

2 lbs. fresh Octopus (tako/he’e), cleaned and chopped thin
4 cups flour, for dusting
salt to taste
pepper to taste
1/4 cup lechon spice, (the spice rack)
6-7 cups canola oil (for deep frying)

Kim Chee Aioli
½ cup kim chee, squeezed dry
½ tablespoon garlic, minced
½ cup mayonnaise
1 tablespoon calamansi or lemon juice
½ tablespoon fresh parsley, chopped fine


Cooking Process:

Mix flour, salt, pepper and lechon spice well. This is your breading for tako.
Heat oil in a wok or large frying pan. Place flour in brown paper bag along with small amount of chopped tako. Close bag and shake until tako is covered in seasoned flour. Remove tako from bag leaving excess flour in bag. ( I use a screened bowl to shake excess flour off). Once oil is around 350 degrees, place breaded tako in oil and cook for 3-4 minutes or until golden brown. Drain well before serving. Serve with kim chee aioli.

Kim Chee Aioli
mix all ingredients well. Serve with popcorn tako

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