Wok-tossed langoustines with samphire and oyster sauce (wok de langoustines)

Popular in France, the langoustine is a delicious white shellfish, similar in appearance to a large prawn, but with small nippers like a lobster. In this recipe, they are stir-fried with Asian flavours to make a fast meal for two.

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 1 garlic clove, diced
• 2 French shallots, diced
• 4 cm piece ginger, peeled and julienned
• 8 medium langoustines, peeled, heads and tails intact
• 2 tbsp Chinese cooking wine
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 cup fresh samphire
• 2 long red chilli, sliced
• 30 ml water

Instructions

Heat a wok over high heat. Add oil, then garlic, shallot and ginger. Stir-fry for 1 minute, then and langoustines. Wok-toss for 1 minute.

Add wine, oyster sauce and fish sauce and wok-toss for 1 minute. Add samphire, chilli and water and toss for another 1 minute. Transfer to a serving platter and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.