Sometimes it is good to mix it up a bit and try some new ingredients, especially if they are in season and at their very best. My Langoustine and Samphire Stir Fry is a quick and easy dish to cook in the Lotus Wok and marries up two of the very best seasonal ingredients for July. Langoustines are such a succulent shellfish, also known as Dublin Prawns. Related to the Lobster, they are about the size of a large prawn and found in the North Atlantic seas. They are delicate with an intense flavour and extremely tasty! Ask your fishmonger for some Marsh Samphire or they can now be found in most supermarkets. These are little hardy cactus looking plants which can be found along the coast so you can pick-your-own at low tide. In the UK, the best place to pick these is along the Norfolk coast! With Marsh Samphire, you can boil them in some water for 2 to 3 minutes, drain and then add them to this dish instead of the garlic chives, crunchy and delicious in the final stages of the stir-fry this marriage would make this dish almost perfect! If you can't get hold of fresh samphire, why not try cooked samphire preserved in brine it's just as tasty and gives this dish a salty sweet edge. I’ve included the full recipe below, let me know how you get on! Love, Ching x Langoustine and samphire stir fry Preparation time less than 30 mins Cooking time less than 10 mins Serves Serves 2 Ingredients 1 tbsp groundnut oil 2 garlic cloves, finely chopped 6-8 cooked langoustines (or other large prawns) 1 tsp Shaoxing rice wine 150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine 150g/5oz baby leeks, trimmed 2 spring onions, trimmed and cut into 4cm/2in pieces 1 tsp light soy sauce sea salt, to taste Method Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds. Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt. To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.
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