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 — Pin
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Langoustine, mandarin and soya

4.4 from 11 votes

Course: appetizerDifficulty: Average

Portions

persons

Waiting time

hour

Preparation time (indication)

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.
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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!