Mazzancolle ai Ferri

Grilled Langoustine with Fennel and Chilli Sauce

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 5-6 medium langoustines (or tiger prawns) per person
  • lemon quarters

Method

Preheat a grill to very hot.

Finely chop the green fennel tops and the fennel bulb and put, together with the chopped chilli, in a bowl. Add the lemon juice and leave for 5-10 minutes. Add the olive oil and season with salt and pepper.

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