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BBQ Langoustines with a Mango Salsa

October 22, 2010

courtesy of http://www.prawnco.comSo for those of you in the Northern Hemisphere, this is going to seem like a *ridiculous* recipe to publish now… but I’m hoping there are some Southies around! Otherwise you have two options: first, pretend it’s not freezing cold outside, whack on some summer shorts and a Hawaiian shirt and crank up the barbie. Alternatively, wait until next week when I publish my fondue recipe.

Langoustines, Dublin Bay prawns, Scampi, Norway Lobster – whatever you call them they are both delicious and massively under appreciated in the UK. As some of you may have seen on Jay Rayner’s piece on “Food: What Goes in your Basket”, most of the langoustine you would eat in Europe will have been caught in Scotland (and you can read more on his blog). So, why does the little that stays in the UK turn into breaded scampi & chips? Well, it doesn’t: I saved ten and threw them on my barbecue and they are delicious. Mr Rayner, this modest little blog entry was inspired by your push to keep Britain’s langoustines in Britain and out of the deep fat fryer!

Now, here’s a disappointing turn of events: I am a great believer in supporting local businesses over national chains, so my first stop was  Oxford Covered Market’s fish monger. They are fantastic and to be fair, had I given them a heads up the day before I would have been guaranteed a fresh haul of these scamps. Unfortunately, all they could offer was frozen so I had to head to a supermarket to get some fresh from the fish counter. So, lesson learnt: give your fishmonger a chance and phone them up the day before you need them!

Cheaper than salmon by weight, these little beauties served 5 as a starter.

Ingredients

  • 10 fresh Langoustines
  • Lime Juice from one lime
  • 1 Red Chilli
  • Olive oil

For the Mango Salsa

  • 1 Red Chilli
  • 1 Mango
  • Lime juice from 2 limes
  • Large handful of fresh Coriander

Get Cooking

This couldn’t be simpler… as with most of my BBQ recipes; combine the ingredients for the langoustine to make a marinade. Now, slice the Dublin Bay prawns in half and devein – this is *all* important: nobody wants to eat that. Place on a tray, flesh die up and drizzle generously with the marinade. Cover with cling film and allow to marinade for a couple of hours in the fridge.

For the mango salsa, take half the mango, the chilli, coriander and lime juice and blitz it very briefly in a blender. Dice the other half and mix into the rest.

On a hot barbecue – white coals, and the rack preheated – place the langoustines flesh side down for up to 2 minutes, depending on their size, then turn over for a maximum of 1 minute. They should be pink and the flesh should have peeled away from the edges and be opaque. Serve with the salsa and eat immediately… as if you could wait!

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