Octopus Tempura Sausages

Ingredients:

• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp. l. rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons of sugar
• 1 small red chilli, thinly sliced ​​and seeds removed
• 1 clove garlic, minced
• 24 Beef Cocktail Sausages
• 0.5 cup cornstarch
• 1 cup premium flour
• 3/4 cup seltzer water
• 1 large egg
• 0.5 cups ice cubes
• Vegetable oil, for deep-frying
• Cucumber slices, for serving

Preparation:

1. In a small bowl, combine lemon juice, rice vinegar, soy sauce, sugar, chili, garlic, and 1 tablespoon water. Set aside.
2. Cut one sausage in half lengthwise, leaving the last quarter intact. Rotate 90 degrees and cut again so you have four strips attached to the top of the sausage. Using a small, sharp knife, cut each of the four strips in half, so the sausage octopus has eight tentacles.
3. Spread the tentacles and place them upright on a microwave-safe plate. Repeat with the remaining cocktail sausages, placing all the octopuses on two plates. Microwave one plate at a time for 30 seconds, or until the cocktail sausages sizzle and the tentacles curl slightly. Let cool. The sausages will retain their octopus shape after microwaving.
4. In a heavy-bottomed saucepan or cauldron, heat 4 cm of vegetable oil to 180°C.
5. Place cornstarch in a shallow bowl. In another bowl, whisk together the flour, seltzer water, egg, and 1/4 teaspoon salt until you have a smooth batter. Add ice cubes to keep the batter cold.
6. Dredge the octopuses, a few at a time, in cornstarch, shaking off any excess, and then dip them in the batter. Let any excess batter drip back into the bowl so the tentacles are clearly visible. Carefully add them to the hot oil, holding each octopus by one tentacle.
7. Fry, turning, until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate to drain. Serve with sauce and sliced ​​cucumbers.