| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Antony’s, Scotland |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Langoustine; shell on, heads |
|
|
; removed |
| 1 |
|
Lemon; juice of |
|
|
Salt and freshly ground black pepper |
| 1 |
lg |
Red chilli; seeded and finely |
|
|
; diced |
| 1/4 |
pt |
Extra virgin olive oil |
| 1 |
lg |
Onion; finely diced |
| 2 |
lg |
Piec ginger; peeled and finely |
|
|
; diced |
| 10 |
|
Cloves garlic; finely diced |
| 1 |
tb |
Sea salt |
| 1 |
ts |
Ground turmeric |
| 6 |
|
Cloves; roasted and ground |
| 8 |
|
Cardamom pods; roasted and ground |
| 1 |
|
Vine ripened tomato; peeled, seeded and |
|
|
; diced |
INSTRUCTIONS
LANGOUSTINE
TOMATO AND CARDAMOM SALSA
Langoustines:
Butterfly the prawns through the back. Turn over, open the prawns and press
flat.
Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and
pepper and dribble liberally with the olive oil. Allow to marinate for 2-3
hours in the fridge.
Cook on a chargrill or griddle pan for 2 minutes shell side down.
Tomato and cardamom salsa:
Heat the oil until very hot in a heavy based pot. Add the onion, ginger,
garlic and salt. Lower the heat to moderate and cook, stirring constantly
to prevent burning. Cook for 5 minutes.
Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
Add the tomatoes and cook slowly for 20 minutes until a thickish sauce
forms. Set aside and allow to cool.
Serve over the langoustines.
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