Grilled langoustines with a Thai dressing
This is one of the best ways to eat langoustines.
SERVES
5
PEOPLE
PREP TIME
21
MINUTES
COOKING TIME
4
MINUTES
Ingredients
20 whole langoustines head on
4 cloves of garlic finely sliced
 2 deseeded red chills finely sliced
½ bunch coriander leaves picked and stems finely slice
10 mint leaves torn
1 tbs Fish sauce
 Juice of 1 lime
80ml sunflower oil
Method
Slice the langoustines in half by placing a sharp knife in between the eyes of the langoustine and cut directly down the whole way to the tail.
Combine all the other ingredients in a large mixing bowl.
Lay the langoustines shell side down on a hot grill with bright embers.
Cook for 3 minutes on the shell side, you’ll be able to watch the flesh cook inside the shell.
Turn and cook on the flesh side down for a further minute.
Top all the langoustines into the mixing bowl with the dressing. Toss and serve on a large plate with lime wedges and an extra handful of torn herbs.
Serve with crusty bread.
