Sticky Langoustines

• 32 langoustines, cooked and peeled
• juice of 2 limes, zest of 1
• 6

Halve the langoustine tails and put in a bowl. Mix with the lime juice and zest, oil, honey, sweet chilli sauce, chilli, garlic and sesame seeds and season well. Once your potatoes are cooked, cook your langoustines in a frying pan over a high heat until sticky and hot through, then serve on the baked potatoes with a dollop of sour cream on top.