Method

1. Place octopus in a large saucepan of boiling water and cook for 1-2 minutes or until almost cooked through. Drain, then refresh under cold water.

turning to coat. Stand for 15 minutes. Combine remaining sweet chilli sauce and 2 tsp water in a small bowl.

3. Lightly spray a barbecue or chargrill pan with oil and heat over a medium-high heat. Remove octopus from marinade and cook for 2-3 minutes or until tentacles are charred.

4. Transfer octopus to a serving platter and sprinkle with coriander and cashews. Drizzle over sweet chilli sauce mixture and serve with cooked jasmine rice. Serve with steamed bok choy or other Asian greens.