Langoustine tataki

8 servings
Rate this recipe
This forms a component of the exclusive "Langoustine and Blini – Soisse"

By Food24 March 18 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

8 langoustine
licorice powder
salt — fine
8 wooden tooth picks
500 ml oil
Tap for ingredients
Tap for ingredients


Place the oil into a small based pot and bring to 180°C , slowly over a moderate heat.

Clean the langoustine and remove them from their shells.
Dry out the shells in a low oven at 50°C to use for a garnish.

Lay out the langoustine on to a large board. Season them lightly with licorice powder and fine salt.
Roll up the langoustine and use a wooden pick to hold them in place.

Once the oil has reached the correct temperature, cook the langoustines in the oil (3 at a time) for 1 minute until lightly golden but still tender.

Place them straight onto a tray with draining paper and allow them to cool completely in the fridge.

The other components of this dish include:

Langoustine jelly

Blini soise foam

Buckwheat pancakes

Aromatic oil

Recipe reprinted with permission of Luke Dale Roberts of The Test Kitchen.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.