Fresh langoustines can be a bit tricky to get hold of as a lot of the ones that get caught here in Britain seem to get exported to countries like France or Spain. But most supermarkets stock them in the frozen section and they aren’t bad at all. You can of course use fresh prawns for this dish as well. This is great as a messy snacking dish or you can whack it all together in a tortilla wrap for a delicious weekend lunch
INGREDIENTS
- Langoustines frozen or fresh (10-12 each)
- 1 Lemon
‘Guacaverde’
- 2 Avocados
- 1 tablespoon of capers
- half a handful of coriander, finely chopped
- half a handful of basil, finely chopped
- 1 red chilli, finely chopped
- Half a red onion,finely chopped
- 1 tablespoon of creme fraiche
- a squeeze of lemon juice
- salt & pepper
For the salsa
- 1 Mango
- Half a cucumber
- Half an onion, finely chopped
- a few sprigs of coriander
- olive oil
- white wine vinegar
METHOD
Start with the guacaverde. This really is a bit of a mix between guacamole and salsa verde and it’s both smooth and tangy at the same time. Cut the avocados in half and remove the stone and skin. Cut into cubes and mash them up in a bowl until smooth. One by one add all the other ingredients and mix everything together well. Season with salt, pepper, some lemon juice and olive oil and set aside.
Next, make the salsa. Cut the mango into thick strips and then run your knife through the flesh along the skin to separate it. Cut into 1cm cubes. Do the same with the cucumber, but make sure you remove the seedy, watery bits in the middle otherwise your salsa will turn into mush. Chop up the coriander and chuck everything in a bowl. Add the onion, some olive oil, a splash of vinegar and a little bit of black pepper to taste before giving everything a good stir.
Finally, cook the langoustines. Heat a tablespoon of olive oil in a pan over medium heat, then add the langoustines. Season with a good amount of salt and pepper and cook for about 4-5 minutes (If using frozen langoustines follow the instructions on the packet) Turn them regularly while cooking and add a good knob of butter a few minutes before they’re done, followed by a splash of lemon juice and some chopped coriander
