“Langoustines are my favorite type of crayfish. They are so incredibly sweet that I even love to eat them raw. I asked the local Scottish fisherman how they like to eat their langoustines, and they told me they just dip them in some ketchup! That actually inspired me to wok toss the crayfish in my own mix of chilli, pepper and tomato sauce for them to try. It was a winner!” Luke Nguyen, Luke Nguyen's United Kingdom
- 2 tbsp vegetable oil
- 1 tbsp finely chopped garlic
- 4 red Asian shallots, finely chopped
- 2 very ripe tomatoes, diced
- 2 tbsp tomato paste (concentrated purée)
- 55 g (¼ cup) caster sugar
- 80 ml (⅓ cup) fish sauce
- 1 tsp cracked black pepper, plus extra, to serve
- 100 ml fish stock or water
- ½ tsp chilli flakes
- 6 langoustines, legs trimmed, unpeeled but deveined
- 30 ml Scotch whisky
- Asian basil, to garnish
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.
Place 1 tablespoon of oil in a frying pan over low heat. Add half each of the garlic and shallot and stir for 1-2 minutes or until fragrant. Stir in the tomatoes, tomato paste and sugar, then add the fish sauce, 1 teaspoon cracked black pepper and the stock. Increase the heat medium, bring to a simmer and cook for 5 minutes, then set aside.
Heat the remaining oil, garlic, shallots and chilli flakes in a large frying pan over medium heat and stir until fragrant but not coloured. Add the langoustines and toss to coat well, then pour in the whisky and carefully tilt the pan over the flame until the alcohol ignites. This will burn off the alcohol but impart a lovely smoky whisky flavour to the langoustine. Add the tomato sauce and simmer for another 4 minutes or until just cooked. Transfer the langoustines and sauce to a large serving plate, scatter with basil and another sprinkle of black pepper.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out moreabout the show.