Christmas Crispy Langoustines Cooked in Lime & Ginger & served with Dragons Breath Star Ginger Chili Jelly.

Ingredients

Langoustines Shelled
Limes
Garlic,
Ginger
Tumeric
Cornflour
Fresh Coriander
Harnett’s Rapeseed Oil
Dragons Breath Star Ginger Chili Jelly (see our featured products on website)

Method

Mix the line juice, garlic, chilli, ginger & turmeric in a large bowl & leave to infuse for a couple of minutes.

Dry the prawns with kitchen roll and use a sharp knife remove the black vein alon the back of each prawn. Add the prawns to the lime marinade & mix with a spoon ( avoids staring your hands). Cover and chill for approximately 30 minutes.

Sift the cornflour onto a large plate. Coat the prawns lightly in cornflour. Heat the Harnett’s Rapeseed Oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally until just cooked and crisp. Drain onto kitchen roll, then cover and keep warm. Repeat until all prawns are cooked. Garnish with freshly chopped coriander and skewer onto a cocktail stick and serve immediately with Dragons Breath Star Ginger Chili Jelly Dip on the side. Dress plate with wedges of freshly cut limes.

Ideal party food for festive entertaining.