Langoustines with mango & dijon dressing

Langoustines with mango & dijon dressing

Langoustines à la vinaigrette de mangue et dijon

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

The combinations of flavours — salty, sweet, sour, mustardy and spicy — work in great harmony here. You can serve the mango and snow peas on the side, or peel the cooked seafood and turn this dish into a salad.

Ingredients

Quantity Ingredient
120g snow peas
2 tablespoons vegetable oil
1/2 red onion, thinly sliced
2cm knob of fresh ginger, peeled and thinly sliced
2 teaspoons sambal oelek, (see glossary)
4 large langoustines
2 limes, juiced
2 x 300g semi-ripe mangoes, flesh peeled and julienned
coriander sprigs, to garnish

Dressing

Quantity Ingredient
2 teaspoons dijon mustard
2 teaspoons rice wine vinegar
1 tablespoon vegetable oil

Method

  1. Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain and briefly refresh in cold water, then drain again. Slice the snow peas lengthways and place in a large mixing bowl.
  2. Whisk together the dressing ingredients until well combined. Season with sea salt and freshly ground black pepper, then toss the dressing through the snow peas.
  3. Heat a wok over medium heat. Add the vegetable oil and stir-fry the onion and ginger for 3 minutes, or until golden. Add the sambal oelek and langoustines and stir-fry for 2 minutes, or until the langoustines are just cooked.
  4. Deglaze the wok with the lime juice, then add the mixture to the snow peas. Gently toss the mango through. Season to taste with sea salt and freshly ground black pepper.
  5. Transfer to a serving platter, garnish with coriander and serve.
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