Barbecue glazed langoustine

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves
Serves 6 as a starter


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the barbecue sauce

  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 dried chipotle peppers, rehydrated in boiling water
  • 125ml/4fl oz tomato ketchup
  • 20ml/¾fl oz honey
  • 20ml/¾fl oz cider vinegar
  • 20g/¾oz dark brown sugar
  • 1 tbsp peeled and finely grated root ginger
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ground smoked paprika
  • 1 tbsp English mustard

For the glazed and grilled langoustine tails

  • 6 large langoustines
  • 6 wooden skewers, soaked in water
  • barbecue sauce, see above

To serve

  • 1 tbsp chopped cashew nuts
  • 6 Little Gem lettuce leaves
  • 2 tbsp crème fraîche
  • 3 spring onions, chopped
  • 1 pickled chilli, finely chopped
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