Wok-tossed langoustines with samphire & oyster sauce

Wok-tossed langoustines with samphire & oyster sauce

Wok de langoustines

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Popular in France, the langoustine is a delicious white shellfish, similar in appearance to a large prawn, but with small lobster-like nippers. In this recipe, they are stir-fried with Asian flavours to make a fast meal for two.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 garlic clove, diced
2 french shallots, diced
4cm knob of fresh ginger, peeled and julienned
8 medium langoustines, peeled, heads and tails intact
2 tablespoons shaoxing rice wine, (see glossary)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 handful fresh samphire, (see glossary)
2 long red chillies, sliced

Method

  1. Heat a wok over high heat. Add the vegetable oil, then the garlic, shallot and ginger and stir-fry for 1 minute. Add the langoustines and wok-toss for 1 minute.
  2. Add the rice wine, oyster sauce and fish sauce and wok-toss for a further 1 minute. Now add the samphire, chilli and 1½ tablespoons water and toss for a final minute.
  3. Transfer to a serving platter and serve.
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