astray recipes: Langoustine, tomato and cardamom salsa

Categories: Antony's; Scotland
Yield: 4 servings

Measure	Ingredient
1 kilograms	Langoustine; shell on, heads
	; removed
1	Lemon; juice of
	Salt and freshly ground black pepper
1 large	Red chilli; seeded and finely
	; diced
¼ pint	Extra virgin olive oil
1 large	Onion; finely diced
2 larges	Piec ginger; peeled and finely
	; diced
10	Cloves garlic; finely diced
1 tablespoon	Sea salt
1 teaspoon	Ground turmeric
6	Cloves; roasted and ground
8	Cardamom pods; roasted and ground
1	Vine ripened tomato; peeled, seeded and
	; diced

LANGOUSTINE

TOMATO AND CARDAMOM SALSA

Langoustines:

Butterfly the prawns through the back. Turn over, open the prawns and press flat.

Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge.

Cook on a chargrill or griddle pan for 2 minutes shell side down.

Tomato and cardamom salsa:

Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes.

Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.

Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool.

Serve over the langoustines.

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langoustine, tomato and cardamom salsa