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Langoustines with a Basil and Mango Sauce
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
Also known as Dublin Bay prawns, these mini lobster lookalikes are just sensational to eat. The tails peel as you would prawns, which incidentally are also lovely with this sauce.
Ingredients
1 100 ml 3½ fl oz
Method
- Cut away the skin of the mango, chopping the flesh and placing it in a blender or food processor. Blitz to a purée, gradually trickling in the olive oil while the blender is still running. Add the sherry vinegar to taste and season with salt before stirring in the basil.
- Drop the langoustines into a steamer and steam over rapidly boiling water for just a few minu
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