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For the langoustines
- 12 ea Langoustines, (each 80g)
- 50 g Hangshin Sauce, Stir-fry
- 10 leaf Parsley
- 4 clove Garlic
- 50 g Olive oil (0.4% acidity)
In a saucepan with olive oil, fry the parsley leaves for few seconds over low heat until crisp.
Drain the leaves on a paper towel and set aside to use as a garnish.
In the same pan, fry the thinly sliced garlic until it is golden and crisp, set aside.
Peel the langoustines, leaving the tail fins intact.
In a frying pan or wok, add a dash of olive oil over a high flame, and sauté the langoustines for a couple of minutes. before adding the Hangshin Sauce(Jang for Work).
Continue sautéing until the langoustines are well-coated in sauce.
Serve the sautéed langoustines along with crisp parsley leaves and the garlic chips.