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Scottish Langoustines Roasted in Phyllowith Pea Shoots, Bean Sprouts, Cactus Pear Juice and Spicy Mustard Oil

SERVINGS
Serves 2 Servings
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SERVINGS
Serves 2 Servings
RATE THIS RECIPE
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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.

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