Octopus tempura recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Jellyfish Montreal - restaurant›Octopus Tempura Recipe

Octopus Tempura Recipe

Inspired by Jellyfish Montreal - restaurant
Time1h
Serves4

Bacon jam, aji panca aïoli, lemon hummus

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Ingredients

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Tempura Batter

Octopus

Bacon Jam

Aji Panca Aïoli

Lemon Hummus

Method

Preparation of Bacon Jam

1

Cook the Bacon

In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.

2

Sauté the Onion

In the same skillet, add diced onions and sauté until translucent.

3

Combine Ingredients

Add bacon back to the skillet along with brown sugar, apple cider vinegar, and black pepper. Simmer until thickened, about 20 minutes.

4

Cool and Store

Let the bacon jam cool, then store in a jar.

Preparation of Aji Panca Aïoli

5

Mix Ingredients

In a bowl, combine mayonnaise, aji panca paste, minced garlic, and lemon juice. Mix well and refrigerate until ready to serve.

Preparation of Lemon Hummus

6

Blend Ingredients

In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, and salt. Blend until smooth.

7

Adjust Consistency

Add water as needed to reach desired consistency. Taste and adjust seasoning if necessary.

Preparation of Octopus Tempura

8

Prepare Tempura Batter

In a bowl, mix together flour, cornstarch, baking powder, salt, and sparkling water until just combined.

9

Heat Oil

In a deep pot, heat oil to 350°F (175°C).

10

Batter and Fry Octopus

Dip the octopus tentacles in the tempura batter and fry in hot oil until golden brown, about 2-3 minutes. Drain on paper towels.