Wok-tossed langoustines with samphire and oyster sauce - Halong Junk Cruises

Wok-tossed langoustines with samphire and oyster sauce

Wok-Tossed Langoustines with Samphire and Oyster Sauce

Wok-tossed langoustines with samphire and oyster sauce
Prep Time: 15 mins
Cook Time: 5 mins
Serves: 2
Skill Level: Easy

Popular in France, the langoustine is a delicious white shellfish, similar in appearance to a large prawn, but with small nippers like a lobster. In this recipe, they are stir-fried with Asian flavours to make a fast meal for two. Read more: Halong bay cruise

Ingredients

2 tbsp vegetable oil
1 garlic clove, diced
2 French shallots, diced
4 cm piece ginger, peeled and julienned
8 medium langoustines, peeled, heads and tails intact
2 tbsp Chinese cooking wine
2 tbsp oyster sauce
1 tbsp fish sauce
1 cup fresh samphire
2 long red chilli, sliced
30 ml water

Wok-Tossed Langoustines with Samphire and Oyster Sauce

Wok-Tossed Langoustines with Samphire and Oyster Sauce

Directions

Heat a wok over high heat. Add oil, then garlic, shallot and ginger. Stir-fry for 1 minute, then and langoustines. Wok-toss for 1 minute.
Add wine, oyster sauce and fish sauce and wok-toss for 1 minute. Add samphire, chilli and water and toss for another 1 minute. Transfer to a serving platter and serve. Read more: Vietnam tours
Notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.

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