Midnight Ink Tempura Octopus with Dragonfruit Wasabi Aioli

"Charcoal-black tempura-battered octopus tentacles—crispy, coiled, and —resting on a smear of dragonfruit-wasabi aioli that’s bright pink, spicy, and electric.Finished with a scattering of neon blue “firecracker dust” (dehydrated blue corn, chili, and citrus zest) "

Sean.Mahoney06

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7/13/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience charred, charcoal-dark tempura-battered octopus tentacles—crispy, coiled, and tender—resting on a vivid smear of bright pink dragonfruit-wasabi aioli that delivers a spicy, electric zing. Finished with a scattering of neon blue “firecracker dust,” made from dehydrated blue corn, chili, and citrus zest, this dish is a bold fusion of texture, color, and flavor that ignites the senses.

seafood tempura vibrant spicy fusion appetizer

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Name: Midnight Ink Tempura Octopus with Dragonfruit Wasabi Aioli
Yield: 4
Ingredients: 1.5 lbs octopus tentacles, cleaned; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp activated charcoal powder; 1 tsp baking powder; 1 cup ice-cold sparkling water; Vegetable oil, for frying For Dragonfruit-Wasabi Aioli:; 1/2 cup mayonnaise; 1/4 cup fresh dragonfruit puree (pink flesh); 1 tbsp wasabi paste; 1 tsp lime juice; Pinch of salt For Firecracker Dust:; 1/4 cup dehydrated blue corn kernels; 1 tsp chili powder (adjust to taste); Zest of 1 lime; Pinch of smoked paprika

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