Langoustines/Peanut Sauce

Name: Langoustines/Peanut Sauce
Yield: Serves Four
Ingredients: 500 ml langoustine stock; 100 g wild rice, puffed; 10 garlic cloves, peeled, grated; 10 shallots, peeled, finely sliced; sea salt & black pepper; 250 g roasted salted peanuts; 1 red chilli, deseeded, finely sliced; 250 g coconut milk; 1 tbsp sugar; 100 g shrimp paste; 5 stalks lemongrass, crushed; 50 g fresh ginger, peeled, grated; 1 knob of salted butter; 24 large langoustines, 6 per serving; 1 tbsp white wine vinegar; 50 ml rapeseed oil; 1 handful of micro coriander leaves; 1 litre vegetable oil, for frying; 600 g tomatoes, roughly chopped; 200 g muscovado sugar; 25 g salted butter

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Peanut Sauce

50 ml rapeseed oil
25 g salted butter
10

Starter
Pescatarian
Gluten-free

Method

Live langoustines are a rare treat and need to be treated with care and admiration. This is a truly delicious way of enjoying them.

To make the peanut sauce

Heat a pan over a moderate heat, add the rapeseed oil and butter followed by the shallots, garlic, chilli, ginger and lemongrass and sweat until lightly caramelised. Add the shrimp paste, tomato