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
- 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
- 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.