Langoustine moqueca

servings 4
1 hour 15 minutes

Ingredients

  • 8 langoustines
  • 1 onion, thinly sliced
  • 1/2 garlic clove
  • 2 tbsp of tomato paste
  • 400ml of coconut milk
  • 1 handful of desiccated coconut
  • 1 lemon, juiced
  • 2 tbsp of white wine vinegar
  • 2 tsp cornflour, mixed with a little water to dilute
  • 1 tbsp of parsley, finely chopped
  • 1/2 tsp salt
  • ground black pepper, 2 twists
  • 2 tbsp of dende oil

Method

1
Bring a large pan of water to the boil and add the langoustines. Boil steadily for 2-3 minutes, then set under cold running water to cool down. Peel and devein the langoustines, then set aside until ready to use
  • 8 langoustines, fresh
2
Add the dende oil to a heavy-bottomed pan and sweat the onions for 3-4 minutes until tender but not coloured. Add the garlic and continue to sweat for another minute
  • 2 tbsp of dende oil
  • 1 onion, thinly sliced
  • 1/2 garlic clove
3
Stir in the tomato paste and mix thoroughly to coat. Cook out for another minute, then add the coconut milk, desiccated coconut, lemon juice and vinegar
  • 2 tbsp of tomato paste
  • 1 handful of desiccated coconut
  • 1 lemon, juiced
  • 2 tbsp of white wine vinegar
  • 1ml of coconut milk, 1 tin
4
Bring to the boil, add the langoustine then mix in a little cornflour solution to thicken. Keep cooking for 1-2 minutes further, then season with salt and pepper
  • 2 tsp cornflour, mixed with a little water to dilute
  • 1/2 tsp salt
  • ground black pepper, 2 twists
5
Divide between plates and scatter over some chopped parsley to garnish. Serve immediately
  • 1 tbsp of parsley, finely chopped