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Grilled langoustines with Asian gremolata
Serves 2 Starters and mains
Ingredients
- 8 large langoustines
- 1⁄2tsp sea salt flakes
- steamed Asian vegetables and jasmine rice, to serve (optional)
For the Asian gremolata
- 3tbsp finely chopped Thai basil
- zest 1 lemon
- zest 1 lime
- 1tbsp finely chopped garlic
- 1 long red chilli, deseeded and finely chopped
- 3tbsp extra virgin olive oil, plus extra for drizzling
- 1⁄4tsp chilli flakes, chopped
- 1⁄4tsp freshly grated black pepper
Method
Lay the langoustines on a board, legs uppermost. Using a sturdy cook’s knife, cut in half down the length of the head and body and remove the dark intestinal thread that runs along the body length. If there’s any very dark matter in the head, gently rinse.
Lay them on a foil-lined baking tray, cut-side up. Crunch up 1⁄2tsp of sea salt flakes and add
a sprinkling to each half. Heat the grill to high and place the shelf around 15cm from the heat.
Mix together all the Asian gremolata ingredients and spoon an equal amount over each langoustine. Drizzle over a little more oil and grill for 4-6 minutes. Keep an eye on them so that they don’t overcook or burn. Serve immediately.
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