Gary Rhodes

Langoustines with a Basil and Mango Sauce

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

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 very ripe large mango
  • 100 ml (3½ fl oz) olive oil

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