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Langoustine in orange and ginger sauce

Langoustine is a delicious and delicate seafood that mustn’t be overcooked or over-flavoured. However this ginger and orange sauce complements the flesh really nicely. I used blood oranges which gave it a lovely pinkish colour but you can use normal oranges too. Serve this langoustine in orange and ginger sauce on special occasions such as anniversaries, Mother’s day, Valentine’s day and so on.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 shallot
  • 2 cm piece ginger chopped
  • 2 blood oranges
  • 1 Tbsp tsp Kikkoman soy sauce
  • 150 ml Cava or prosecco
  • About 16 raw Langoustine

Method
 

  1. Finely chop the shallot and ginger.
  2. Juice the oranges, then scrape out the flesh.
  3. Heat the oil in a wok or large frying pan and stir-fry the shallot, ginger and garlic for a minute.
  4. Add the orange juice, soy sauce and orange flesh.
  5. Let it bubble for a few seconds, then add the langoustine and cava.
  6. Put a lid on, turn up the heat and cook for 3-5 minutes until they change colour.
  7. Remove them to plate, then reduce the sauce by half.
  8. Strain this sauce through a sieve into a small bowl or jug. If it’s not thick enough, reduce it further over high heat.
  9. Serve the langoustine with the sauce on the side.