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

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

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

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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

4

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

5

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

6

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.

7

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.

Send this to a friend