Whenever I visit the seafood market or the fishmongers I would buy two pounds of fresh, raw, Langoustines as one pound is just not enough for a seafood lover!
There are many ways to cook fresh Langoustines with its shells on. One of the most common and popular ways to cook is to steam it to retain their natural sweetness and dipping them into your favourite sauces. This dish brings people together as everyone uses their hands to peel the shells off. This sets off a warm, fun and social environment. Plus everyone will compliment how nicely you have cooked them and how succulent they are when you have just simply steamed them.
Prep Time: 10 minutes
Cooking Time: 8 minutes
1 pound fresh, raw Langoustines
2 slices of ginger
3 tablespoons light soy sauce, 1 tablespoon lemon juice.
3 tablespoons light soy sauce, 1 tablespoon lemon juice and 2 red Thai chillies.
3 tablespoons light soy sauce and a handful of finely chopped coriander.
• Wash the Langoustines under cold running water, deveined using a sharp knife or a pair of scissors. Rinse again under cold water and set aside.
• Place langoustines into a steamer. Add in slices of ginger, lid on and steam for 8 minutes until they turn orange/ red colour. Drain into a colander and plate with your chosen dipping sauce.