Tandoori Langoustines Tandoori Langoustines
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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 12 Langoustine
  • 250 g Salted Butter
  • 1 Clove of Garlic
  • 2 Finely Diced Red Chillies
  • 2 Chopped Shallots
  • 1 tsp Tikka Powder
  • 1 tbsp Coriander Stalks
  • 1 tsp Garam Masala
  • ½ tsp Tumeric
  • 1 Lemon
  • Salt and Pepper
  • 2 Limes
Tandoori Langoustines

When the sun shines and the barbecue is lit these Indian Butter Langoustine are just about my favourite thing to eat. Washed down with your favourite ice cold beverage what better way to enjoy Summer in your garden. The butter once made and wrapped can be frozen or kept in the fridge until you're ready to use it.

  1. Place all the ingredients in a bowl with the butter and mix until all the chilli, garlic, shallots, coriander and spices are spread evenly. Keep the butter out of the fridge so it is easy to spread on to the langoustine.
  2. Lay the langoustine on a flat surface on their belly and using a sharp pair of kitchen scissors cut down the middle from the head end to the tail.
  3. Turn the grill on to maximum while you prepare the langoustine. Take some butter and coat the flesh of the langoustine. Place under the grill and cook for 3-4 minutes. Meanwhile cut two limes in half then place in a hot pan cut side down and cook until charred.
  4. Arrange the langoustine on a plate and squeeze over some of the lime and tuck in.

 

Enjoy!

 


Tandoori Langoustines Tandoori Langoustines
favorite
print
like
Tandoori Langoustines

When the sun shines and the barbecue is lit these Indian Butter Langoustine are just about my favourite thing to eat. Washed down with your favourite ice cold beverage what better way to enjoy Summer in your garden. The butter once made and wrapped can be frozen or kept in the fridge until you're ready to use it.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 12 Langoustine
  • 250 g Salted Butter
  • 1 Clove of Garlic
  • 2 Finely Diced Red Chillies
  • 2 Chopped Shallots
  • 1 tsp Tikka Powder
  • 1 tbsp Coriander Stalks
  • 1 tsp Garam Masala
  • ½ tsp Tumeric
  • 1 Lemon
  • Salt and Pepper
  • 2 Limes
  1. Place all the ingredients in a bowl with the butter and mix until all the chilli, garlic, shallots, coriander and spices are spread evenly. Keep the butter out of the fridge so it is easy to spread on to the langoustine.
  2. Lay the langoustine on a flat surface on their belly and using a sharp pair of kitchen scissors cut down the middle from the head end to the tail.
  3. Turn the grill on to maximum while you prepare the langoustine. Take some butter and coat the flesh of the langoustine. Place under the grill and cook for 3-4 minutes. Meanwhile cut two limes in half then place in a hot pan cut side down and cook until charred.
  4. Arrange the langoustine on a plate and squeeze over some of the lime and tuck in.

 

Enjoy!