Warm Octopus, Lotus Root and Celery Salad

Wash the octopuses and pat dry. Wash and trim the celery, cut into approximately 5 cm lengths and then cut into thin strips, using a mandolin vegetable slicer if available. Wash and halve the fennel bulb, cut out the tough core and cut the white and green parts into thin strips. Thaw the lotus root. Peel the ginger and cut into sticks. Wash and trim the chilli and cut into rings. Heat the oil and fry the octopuses with the celery and fennel for 2-3 minutes, stirring. Mix in the ginger, lotus root and chilli and fry for a further 2 minutes or so. Add the rice wine, a little soy sauce and a little water if necessary. Add the vanilla seeds and cook for 4-5 minutes, or until done. Remove from the heat and leave to stand for about 15 minutes. Finally season to taste with soy sauce and serve lukewarm.