With Thanksgiving next week, it is time to think about langoustines.
Seriously. You are very likely to have several major meals next week. Thursday is for turkey and Friday is for leftovers and …
Wait, why not take a turkey break? Do something very, very interesting and very, very different on Friday. Save the turkey leftovers for Saturday. Look at that picture. On Friday, you may need inspiration to dive into a meal, and a traditonal day-after heavy meal may not cast appeal.
This most elegant recipe is from Andrew Wong and his book A. Wong The Cookbook. Andrew has taken a recipe from a private club in Hong Kong, which uses shrimp for this dish, and shifted to langoustines. Sweeter, with a more complex flavor, langoustines is a luxury food.
So, if you can, go the langoustine route. Or default to shrimp. You’ll need to visit an oriental food store to score some fermented shrimp paste. And you need sesame oil which may be in that Middle Eastern market next door.
This dish is sure to be marvelous on its own and a very happy contrast to your turkey and stuffing.
Oh, what is langoustine? It’s a salt water crawfish, large and now relative rare. Think small lobster. For more information, here’s a wonderful post from the Food Network that does tell you Everything You Need to Know.
Steamed Langoustines with Fermented Shrimp Paste
Yield: serves 2
Ingredients:
For the langoustines:
- 8 raw langoustines
- 3 slices of peeled fresh ginger root
- 1 scallion, finely sliced
- 1 tablespoon sesame oil
- Pinch of salt
- Pinch of white pepper
- Pinch of sugar
For the fermented shrimp paste sauce:
- 1 ½ teaspoons fermented shrimp paste
- Squeeze of lemon juice
- Drop of sesame oil
Preparation:
Cut the langoustines in half lengthwise, cleaning out the green brains and innards, and rinse under cold running water.
Place the ginger and scallion in a bamboo steamer and set the langoustines on top.
Steam over high heat for 3 minutes or until the internal temperature of the langoustines reaches 115°F.
Meanwhile, for the fermented shrimp paste sauce, simply mix the ingredients together in a serving bowl.
Season the langoustines with the salt, pepper, and sugar. Serve immediately with the sauce.