• This Asian-inspired combination of prawns, ginger and chilli is an instant favourite. Succulent seafood gets even more delicious with a spicy kick, perfect with the milder Chinese cabbage. Chilli langoustine salad will definitely give you a hot experience on a cold day. 

    Chilli langoustine salad served with lightly pan-fried bok choy and Chinese cabbage

    Serves: 4
    Cooking Time: 20 mins


    • Salad

    • 3 Chinese dried mushrooms
    • 20ml peanut oil
    • 20ml fresh ginger, finely chopped
    • 200g small langoustines, shelled and deveined
    • 1 red chilli, seeded and sliced
    • 2 bok choy, separated
    • 500ml good-quality vegetable stock
    • ½ Chinese cabbage, thickly sliced
    • 10ml sesame seeds, toasted
    • Dressing

    • 50ml light soy sauce
    • zest and juice of 1 lime
    • 40ml fresh coriander, torn
    • 50ml peanut oil



    Put the mushrooms in a bowl and cover with water. Leave to soak until soft, about 1 hour. Drain, reserve the water and slice the mushrooms.


    In a large frying pan or a wok, heat the peanut oil and sauté the ginger, making sure the ginger does not burn. Add the langoustines and stir-fry until they change to a pink colour, about 5 minutes.


    Stir in the chilli and fry together with the langoustines for a further 5 minutes. Remove and keep warm.


    Blanch the Chinese cabbage in the stock for a few minutes to enhance the flavour. Drain.


    In the same wok, add the bok choy and Chinese cabbage, and stir-fry for about 2 minutes.


    For the dressing, put the reserved mushroom water in a pot and add the remaining ingredients. Cook until it has reduced and thickened a little.


    To serve, place the vegetables on a plate, top with the prawns, drizzle with the dressing and scatter the sesame seeds over. Serve while still warm.