Langoustines are fried in a pan for 2 minutes on each side over medium heat. Or you can fry the langoustines on the grill: with constant stirring for 5 minutes.
How to fry in a pan
Langoustines are sold frozen. Before you start frying in a pan, defrost them (to do this, leave the seafood package for 20-30 minutes in the kitchen on the table or pour boiling water over the langoustines).
If the seafood was not boiled before freezing, they should be immersed in a saucepan with salted boiling water (1 teaspoon of salt per 1 liter of water) and boiled over medium heat for a couple of minutes. And boiled langoustines are simply scalded with boiling water. Then the crustaceans are thrown into a colander for a few minutes: during this time, excess liquid will go away and they will cool slightly.
Before frying, be sure to clean the langoustines: remove the sharp legs and head, but leave the shell, otherwise the meat will be dry after heat treatment. You can pickle langoustines – despite the shell, the meat is tender and perfectly absorbs marinades:
– soy sauce
– herbs and hot spices
– olive oil and spices
– ginger and wine vinegar
– garlic and paprika
– any other to taste
Pour a small amount of oil into a thick-bottomed frying pan and heat it up. Then send the seafood to the pan, season them with spices (to taste) and fry on each side for 2 minutes over medium heat. At the end of cooking, you can add curry sauce, soy sauce, ginger, lemon.
After frying, langoustines can be beautifully laid in a slide.
How to cook langoustines on the grill
Thawed seafood is washed and thrown into a colander for a couple of minutes. Then clean: remove the head, intestines, leave only the fillet with the tail. Then marinate the langoustines for half an hour in a marinade of olive oil, lemon juice, salt and black pepper. Salt them well. After the seafood is laid out on a grill or grate – and fried for 5 minutes with constant stirring.
1. By themselves, langoustines have a delicate but watery taste. It will turn out incredibly tasty if you add garlic and lime when frying langoustines. You can also flavor them with balsamic or wine vinegar.
2. Learn to eat the delicacy properly. Break the shell lengthwise, pull out the veins in the meat. Also suck out the contents of the claws and head.
3. Keep in mind that langoustines are fried, so for a serious feast for 1 serving, you should take at least a pound of seafood.
4. To taste, langoustines are like crayfish, and in appearance – like large (up to 20 centimeters long) shrimp.