Quick recipe finder Butterflied langoustines with soy, lime and chilli and parmesan crisps
For the langoustines
- 1 tbsp olive oil
- pinch chilli flakes
- 2 limes, juice only
- 6 langoustines, butterflied
- 50ml/2fl oz white wine
For the dressing
- 1 lime, juice only
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 4 tbsp sesame oil
- 3 tbsp olive oil
- handful fresh coriander, chopped
For the parmesan crisps
- 150g/5½oz parmesan, grated
- small handful mixed fresh herbs (such as parsley, dill, chives, coriander), chopped, to serve
Preheat the oven to 200C/400F/Gas 6.
For the langoustines, place the oil, chilli flakes and lime juice into a large bowl and mix well. Place the langoustines into the bowl and stir well.
Heat a griddle pan until hot and chargrill the langoustines for two minutes on each side, or until pink and completely cooked through. Add the wine and cook for a further minute.
For the dressing, place all the dressing ingredients into a bowl and mix well.
For the parmesan crisps, place six small handfuls of grated parmesan onto a non-stick baking sheet at wide intervals. Press the piles of parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and harden.
To serve, place three langoustines onto each serving plate and drizzle over the dressing. Top with the parmesan crisps and scatter over the herbs.