Grilled Langoustine with Prawn Head Soy Recipe - Great British Chefs
Playfully named 'Garlic Prawn' by chef Gareth Ward, this striking dish is actually comprised of the best, most plump Scottish langoustines around. The shells, heads and bodies are all utilised to...
Ingredients
- 4 langoustines, Scottish
- 300g of wild garlic, stalks and leaves separated
- 500ml of rice wine vinegar
- 500g of sunflower oil
- 150g of wild garlic leaves
- 300g of sunflower oil
- 250g of light soy sauce
- nori powder
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