- 16 live langoustine
- 150g caster sugar
- 1 tsp fish sauce
- 5 star anise
- 1 lime, cut into 1cm chunks
- 1 chilli, chopped
- Water
- Radish, parsley and lime to garnish
Grilled Langoustine
Grilled Langoustine
Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the Grilled Langoustine recipe below, as tried and tested by professional chefs - why not give it a try?
Ingredients
Method
Bring a large pan of eater with a big handful of salt to the boil. Once boiling rapidly, add the langoustines and boil for one minute. Remove into a colander and run some cold water over them.
In another saucepan, bring the sugar, fish sauce, 100ml water, star anise, lime and chilli to boil. Simmer for about ten minutes then allow to cool.
Split the langoustines lengthways and arrange on a grill tray, cut side up. Spoon on about half of the syrup and grill under a high heat for about three minutes.
Serve with the remaining syrup in dipping pots for everyone.
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