Ingredients:
- Fresh live harvested Alikreukels Daily limit per person is 5 at legal size.
- 10gr Adventurers Braai spice
- 50ml Olive oil
- 1 Fresh lemon cut into quarters
- 100gr Smoking chips
- 20gr finely diced red onions
- 20 gr finely diced tomato
- 40gr Freshly diced avocado
- 5gr Fresh Italian Parsley – finely chopped (leave a few leafs whole for garnish)
- 30ml Kewpie Japanese mayo
- 4gr Black pepper for grinding
- Adventurers Bosbrand Hot sauce (optional)
Step 1: Prep the octopus.
Fill a pot of water, enough to cover the Alikreukel’s and bring the water to the boil, place the alikreukel’s into the boiling water and cook for 10m or until the alikreukel easily shakes out of their shells. Once cooked, leave to cool to a workable temperature. Remove the Alikreukel’s from their shells, then remove the intestine and the mouth by cutting down at a 30-degree angle toward the intestine from the mouth. When you have cleaned all the Alikreukel’s, thinly slice them about 5mm thick. Season the Alikreukel with your Adventurers braai spice.
Step 2: Start Smoking…
Place your wood smoking shavings to one side in your potjie pot, then fold some foil to let the alikreukel’s rest on in your pot. Place 2 to 4 large coals on your wood shaving and allow to start smoking, place the Alikreukel’s in the pot on the opposite end, then place the lid on, leaving a slight gap on the rim of the pot where your coals are for some air to feed your coals. Smoke you Alikreukel’s for 20 minutes, replace coals with fresh ones if needed.
Step 3: Salsa
Combine finely diced onions, parsley, tomato and avocado and season with salt, lemon and olive oil. Set aside till ready to use.
Step 4 :Assemble your dish
Place thinly sliced alikreukel’s onto your dish then make some dollops of mayo, place some salsa as you desire and drizzle with olive oil and some Adventurers Bosbrand hot sauce if you like then serve!