Servings:
Serves 2 Servings
Ingredients
For the Langoustines
- 4 scottish langoustines
- 33/100 cup phyllo, shredded
- 4 tablespoon whole butter
For the Vegetables
- 4 scottish langoustines
- 33/100 cup phyllo, shredded
- 4 tablespoon whole butter
- 1 tablespoon veg oil
- 1/2 cup fresh bean sprouts- cut in 2 inch segments
- 1/2 cup fresh pea shoots – cut in 2 inch segments
- 2 teaspoon sesame oil
- 2 teaspoon white soy sauce
For the Sauce
- 4 scottish langoustines
- 33/100 cup phyllo, shredded
- 4 tablespoon whole butter
- 1 tablespoon veg oil
- 1/2 cup fresh bean sprouts- cut in 2 inch segments
- 1/2 cup fresh pea shoots – cut in 2 inch segments
- 2 teaspoon sesame oil
- 2 teaspoon white soy sauce
- 33/100 cup cactus pear juice (also known as prickly pear)
- 3 tablespoon spicy mustard oil (available at asian market)
- 2 tablespoon passionfruit juice
Preparation
Baking Directions:
Season langoustines and press gently into phyllo.
Heat butter and sauté them until crispy and golden.
Hold in a warm oven.
Heat the vegetable oil and lightly sauté the bean sprouts and pea shoots until tender.
Season to taste, and finish with sesame oil and soy.
In a small pot, heat the pear and passionfruit juices and mustard oil until simmering.
Spoon sauce into warm bowl.
Lay the vegetables in the center and top with the langoustines.