Langoustine, mandarin and soya

Written by Published on in Recipes, Shellfish

If you see langoustines in the shop or at the fishmonger, my friendly but urgent advice is to take a few with you. I like them better than a 'regular' lobster, the meat is more delicate.

When I saw them, an idea arose in my head, this recipe is the result. And I made a recipe out of it for a reason, so it was a success!

Preferably use the Tomasu soy sauce in this dish. A beautiful, Rotterdam product with a very specific taste that lifts this dish to a higher level. Not sponsored, I'm just a fan.

I grilled the langoustines on the BBQ, but they can of course also be done in a frying pan, then you fry for about 1 minute per side.

Langoustine, mandarijn en soja
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Langoustine, mandarin and soya

4.4 from 11 votes
Course: appetizerDifficulty: Average
Portions

2

persons
Waiting time

1

hour 
Preparation time (indication)

15

minutes

Tools:
– skewers
– Kitchen brush
– Possibly. bbq

Ingredients

  • 6 langoustines

  • 3 tangerines

  • 2 el extra virgin olive oil (I used a version with some chili, click)

  • 30 ml Tomasu soy sauce

  • 20 ml mirin

  • 0,5 tsp ginger syrup

  • 0,5 el honey

  • 0,5 clove garlic, finely chopped

  • 2 oyster leaves (optional)

Preparation

  • Soak the skewers in lukewarm water for an hour.
  • Light the BBQ and bring it to about 180°C.
  • Clean the langoustines, you only need the tails for this dish. You can make a sauce or soup from the rest. When cleaning, do not forget to remove the intestinal tract, you do not want to eat it.
  • Slide the langoustines very carefully on the skewers, so that they stay nice and straight, and place on a plate.
  • Mix the soy sauce, mirin, honey, ginger syrup and garlic, brush the langoustines with it so that they marinate lightly.
  • Meanwhile, make the vinaigrette: juice 2 mandarins and mix with 2 tbsp extra virgin olive oil. Season with a little salt if desired.
  • Cut segments from the last mandarin, without the membrane. You only need 2 or 3 per board.
  • Grill the langoustines on the BBQ, 1 minute per side. Brush with some marinade from time to time while grilling them.
  • When you take them off the BBQ, put them on a plate and brush them again with marinade.
  • layout
  • Pour a few tablespoons of the mandarin vinaigrette in the center of the plate.
  • Place the langoustines on this, first one in the middle and then left and right – with a slight difference in height – the other pieces. Leave a little space in between.
  • Insert the mandarin segments in between.
  • Place the oyster leaf on top of the langoustines.
  • Enjoy your meal!
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