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Coconut Langoustines

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 12
Servings 4


  • 800
    800g frozen langoustine tails,defrosted

  • For the marinade:
  • 4
    juice of limes
  • 320
    coconut cream
  • 4
    finely grated ginger
  • 2
    garlic cloves crushed
  • 8
    dried lime leaves

  • For the dressing
  • 80
    cup coconut cream
  • 1
    finely grated ginger
  • half garlic clove, crushed
  • juice of one lime


Mix together the marinade ingredients and place in a large, shallow bowl. Add the langoustines and leave to marinate for 15 minutes. In the meantime, mix together the dressing ingredients and set aside. Place the langoustines (belly-side down)straight onto the grid over hot coals. Cook for a minute or two each side, brushing with the marinade, and turning once. When they are ready the tails should curl under and the flesh should be cooked through.
Serve with the rice salad and dressing on the side.

Read more on: fish/seafood  |  grill

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