Langoustine, tomato and cardamom salsa
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.