Coconut Langoustines

Name: Coconut Langoustines
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 800.00 g langoustine tails; 4.00 limes juice only; 320.00 ml coconut cream; 4.00 tsp fresh ginger finely grated; 2.00 garlic cloves, crushed; 8.00 lime leaves dried; 80.00 ml coconut cream; 1.00 tsp fresh ginger finely grated; 0.00 garlic cloves, crushed; 0.00 lime juice only

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

800.00 g

langoustine — tails

For the marinade:

4.00	limes — juice only
320.00 ml	coconut cream
4.00 tsp	fresh ginger — finely grated
2.00	garlic — cloves, crushed
8.00	lime leaves — dried

For the dressing

80.00 ml	coconut cream
1.00 tsp	fresh ginger — finely grated
0.00	garlic — cloves, crushed
0.00	lime — juice only

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Method:

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.