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.