Wok tossed langoustines with samphire and oyster sauce - Vietnamese Cuisine

Popular in France, the langoustine is a delicious white shellfish, similar in appearance to a large prawn, but with small nippers like a lobster. In this recipe, they are stir-fried with Asian flavours to make a fast meal for two.

Ingredients



2 tbsp vegetable oil

1 garlic clove, diced

2 French shallots, diced

4 cm piece ginger, peeled and julienned

8 medium langoustines, peeled, heads and tails intact

2 tbsp Chinese cooking wine

2 tbsp oyster sauce

1 tbsp fish sauce

1 cup fresh samphire

2 long red chilli, sliced

30 ml water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Instructions



Heat a wok over high heat. Add oil, then garlic, shallot and ginger. Stir-fry for 1 minute, then and langoustines. Wok-toss for 1 minute.



Add wine, oyster sauce and fish sauce and wok-toss for 1 minute. Add samphire, chilli and water and toss for another 1 minute. Transfer to a serving platter and serve.