Recipe of the Month: Langoustines

By Amelia Johansson 02 September 2013



Juice of half an orange (80ml)

Juice of two limes (100ml)

12 langoustine tails, cooked, shelled, de-veined and halved lengthways

¼ cucumber, peeled, de-seeded and chopped into 1cm cubes

2 medium tomatoes, de-seeded and chopped into 1cm cubes

½ avocado, chopped into 1cm cubes

¼ celery stick, chopped into 1cm cubes

¼ sweet red pepper, chopped into 1cm cubes

Half a mango, chopped into 1cm cubes

½ green chilli, finely chopped

2 tsp agave syrup or honey

Pinch of cumin

Pinch of turmeric

Small handful of coriander leaves to garnish

1- Combine the orange juice and 50ml of the lime juice in a bowl. Add the langoustine tails and leave to marinate for an hour in the fridge.

2- Meanwhile, sprinkle the cucumber with a large pinch of sea salt and leave in a colander for 10–15 minutes. Wipe with kitchen paper to remove excess water.

3- Put the cucumber, tomatoes, avocado, celery, red pepper and mango into a large bowl and mix lightly to make a salsa.

4- In a small bowl or jar, combine the remaining lime juice, chilli, agave syrup or honey, cumin and turmeric to make a dressing. Pour the dressing into the salsa and mix thoroughly. Add the langoustines and 60ml of the marinade.

5- Divide the salsa mix between four glasses, top with langoustines and garnish with coriander. Serve immediately.



For the aioli:

A pinch of saffron threads

1 egg yolk

½ tsp Dijon mustard

1½ tsp white wine vinegar

200ml rapeseed oil or vegetable oil

1½ tsp lemon juice

1 garlic clove, finely grated

Salt and pepper to season

For the marinade:

3 tbsp virgin olive oil

3 anchovy fillets, finely chopped

1 tsp honey

½ red chilli, finely chopped

Handful of parsley, finely chopped

20–24 langoustines, halved lengthways

Handful of basil, shredded

Lime wedges to garnish

1- Soak the saffron threads in a tablespoon of warm water for 5–10 minutes.

2- Meanwhile, in a medium bowl, mix the egg yolk, mustard and half a teaspoon of the vinegar. Add the rapeseed/vegetable oil a drop at a time, then gradually increase the flow. Whisk thoroughly with a hand whisk or food processor until all the oil is incorporated. Add half a teaspoon of lemon juice, the garlic and the saffron-infused water. Season to taste, then refrigerate.

3- For the marinade, pour the olive oil into a small bowl along with the anchovies, remaining lemon juice and vinegar, honey, chilli and parsley. Mix well and set aside.

4- Place the halved langoustines on a baking tray and brush the marinade on top. Leave for 30–60 minutes.

5- Preheat the oven to 200°C/400°F/Gas 6. Bake the langoustines for around 15 minutes until just done. Top with shredded basil and serve with the aioli.



165g Italian 00 flour

½ tsp salt

2 eggs

2 fennel bulbs, thinly sliced

4 tbsp olive oil

2 tsp lemon juice

10g unsalted butter

2 shallots, finely chopped

1 garlic clove, finely chopped

100ml white wine

20 langoustine tails, shelled and deveined

Small handful of flat-leaf parsley, finely chopped

20g sea aster leaves, shredded

Zest of 1 unwaxed lemon

Knob of butter

*Note: you may want to use a pasta machine for this recipe

1- For the pasta dough, mix the flour and salt in a medium bowl. Make a well in the centre, crack in the eggs and gradually mix them in with a fork. Knead the dough for 10 minutes until elastic. Wrap in cling film and leave to rest for 30 minutes.

2- Preheat the oven to 200°C/400°F/Gas 6. In a separate bowl, sprinkle the oil and lemon juice over the fennel, and season. Put on a baking tray in the oven for about 30 minutes, until slightly charred around the edges.

3- Roll out the pasta dough and make the fettuccine according to the instructions of your pasta machine. Alternatively, use a rolling pin to roll the dough as thin as possible, then cut into 6.5mm strips.

4- Heat the butter in a frying pan over a gentle heat and sauté the shallots and garlic for around five minutes. Add the white wine, cook off the alcohol for a minute, then add the langoustine tails and parsley. Cook for a further three minutes then set aside to keep warm.

5- Boil some water in a large pan, drop in the fettuccine and cook for around three minutes. Drain the pasta, return to the pan and add the sautéed langoustine mixture. Mix in the sea aster, lemon zest, roasted fennel and butter, and toss thoroughly. Season to taste, then serve.



60g organic strong white bread flour

60g plain flour

260g langoustine meat, shelled, de-veined and roughly chopped

100g pork mince

10g grated ginger

½ lemongrass stalk, finely chopped

1 egg white

1 tsp sesame oil

2 spring onions, white part only, finely chopped

1½ tsp soy sauce

2 tbsp vegetable oil

10g microherbs, such as red amaranth, coriander or shiso

Soy sauce to serve

Chilli oil to serve

1 red chilli, finely chopped, to serve

*Note: 700g of langoustine with shells will give you approx. 260g of meat

1- Combine the two flours in a large bowl and add 60ml of just-boiled water. Mix well with a fork to make a soft dough. Wrap in cling film and rest the dough for 30–60 minutes.

2- To make the filling, put the langoustine meat in a large bowl and add the pork, ginger, lemongrass, egg white, sesame oil, spring onions and soy sauce. Mix well by hand until it forms a smooth paste.

3- Divide the dough into 20 small balls and, using a rolling pin, roll into circles about 7cm in diameter. Put a teaspoon of the langoustine filling in the centre and fold the dough in half. Seal the edges of the gyoza with the tines of a fork.

4- Place a large, non-stick frying pan on a medium heat and add the vegetable oil. When hot, add the gyoza and fry until the bottom of each is lightly browned. Add 70ml of just-boiled water and place a lid on top of the pan and steam the gyoza for a few minutes.

5- Garnish with microherbs, and serve with a side bowl of soy sauce, chilli oil and fresh chilli.

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