Asian Style Roasted Langoustines
The countdown to Chinese New Year continues with yet another seafood dish! This time its Roasted Langoustines. Yes. Roasted. I was going to call it baked but it didn’t feel right. It feels like its roasted as opposed to baked as its cooked in a high heat in the oven.
I love langoustines and buy them whenever I can. Whenever we’re up in Oban, we get a bag of langoustines fresh from the fish monger to cook in our self catered accomodation. Its so cheap because the fish shop’s run by the fishermen(or its the same family run business, I’m not too sure, I just know they are both tied) and it tastes amazing!
Ingredients:
- 10 Langoustines, heads removed & cut in half lengthways
- 2 Large Garlic cloves finely minced
- 1 Lemongrass bruised
- 1tsp Shaoxing Wine
- 2½ tsp Light Soy Sauce
- 1½ tsp Oyster Sauce
- ½ tsp Fish Sauce
- ½ tsp Sesame Oil
- 3 tsp Water
- 1 Spring Onions sliced
- 1-2 Red Chilli sliced
- 4 Kaffir Lime Leaves
- 1 Lemon cut in half
Method:
- Preheat you oven to 220C.
- Put everything except the lemon into a bowl and mix well.
- Arrange your langoustines in your ovenproof dish and pour any excess marinade over the langoustines.
- Make sure everything fits well in the dish.
- Put the halved lemons on either side of the dish.
- Pop it in the oven cook for 10-15 mins (depending on how big your langoustines are).
- Serve immediately with freshly boiled rice and stir fried vegetables. (opt: squeeze hot roasted lemon over the langoustines)
For more pictures & tips head on over to the blog- www.fussyeater.net