Langoustine, Tomato and Cardamom Salsa
Author: Kitchens
  • Tomato and Cardamom Salsa
  • 1 large onion; finely diced
  • 2 large piece ginger; peeled and finely - diced
  • 10 cloves garlic; finely diced
  • 1 Tablespoon sea salt
  • 1 teaspoon ground turmeric
  • 6 cloves, roasted and ground
  • 8 cardamom pods; roasted and ground
  • 1 vine ripened tomato; peeled, seeded and diced
  • Langoustine:
  • 1 kilogram langoustines; shells on, heads - removed
  • 1 lemon; juice of
  • salt and freshly ground black pepper
  • 1 large red chilli; seeded and finely diced
  • 1/4 pint extra virgin olive oil
  1. Langoustines:
  2. Butterfly the prawns through the back. Turn over, open the prawns and press flat.
  3. Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge.
  4. Cook on a chargrill or griddle pan for 2 minutes shell side down.
  5. Tomato and cardamom salsa: Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes.
  6. Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
  7. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool.
  8. Serve over the langoustines.
Langoustines are not widely available in the US. However, you may substitute lobster, shrimp or, a particular favorite of ours, crawfish, a fresh-water relative of the Langoustine.
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