Yesterday, I initially intended to make a vegetable curry thing, but popped into the supermarket and bought some really cheap langoustines from the fish counter. They look like enormous prawns, and are related to lobsters. They’re fairly expensive usually but very very tasty! Prawns or chicken could easily be substituted in this recipe, or it could be left veggie like my original plan.
To eat the langoustines, simply pull apart the head and tail, squash together the tail shell and pull out the meat from inside, Be careful – the shell’s pretty sharp in places! The meat in the claws is also edible, but if you have small ones like I did, the work involved in cracking the claws makes it hardly worthwhile to dig it out.
One final note – unlike prawns, langoustines are pink when raw so you can’t use the colour as an indication of when they’re cooked! If you look on the underside, the belly should be opaque – it’s quite translucent when raw.
Thai Langoustines with Sticky Lime Rice
Thai curry paste (I’d have made this myself, but I already had a jar in the cupboard)
A few drops of fish sauce (omit for vegetarian)
Short-grain rice (ideally thai sticky rice, but I used arborio)
Kaffir lime leaves
- Mix the rice with the zest and kaffir lime leaves, and soak in a microwaveable bowl enough lime juice and warm water to cover them with about 1cm above the rice. Leave for at least 20 minutes.
- Roughly chop the onion, carrot and pepper and fry in a little vegetable oil in a wok (preferably one with a lid).
- Add the curry paste to the veg and stir well to fry off the spices. Top and tail the beans and stir these in, with the shredded sprouts.
- Add enough coconut milk to form a thick-ish broth. It is likely that the milk will have separated – I used all of the thin watery part, and a little of the cream from the top – the rest of the cream went in the fridge and will be used in another recipe. Stir in some fish sauce to taste. The curry should be thin – more like a soup than a curry as such.
- Microwave the rice in 2 minute blasts on medium-high. Stir after each 2 minutes. It should become soft, chewy and sticky – mine took about 10 minutes to cook through.
- Add the langoustines to the top of the curry, and cover the pan to steam them through. They should take around 10 minutes; possibly longer if they’re quite big. Be careful not to overcook them or they will be disappointingly dry.
- Serve with the langoustine atop the curry, with the rice in a separate bowl and another for the shells. I ate surprisingly little of the rice – it was incredibly filling! This went very well with a warmed glass of sake. Yum!