A Recipe by Richard Ekkebus
Richard Ekkebus is a chef who helped put fine dining cuisine on the map in Hong Kong. He gives you a recipe for langoustines charred but kept raw, ricotta in a
Ingredients
- 12 langoustines or new zealand scampi
- 600g kyuri cucumber
- 500g granny smith apples
- 1 fresh jalapeno chilli
- 1 lemon
- 2g gelatine sheet, soaked in ice water
- 150g ricotta
- 2 kyuri cucumber
- 50ml extra virgin olive oil
- 1 brioche or white toast bread
- 12 cucumber flowers
- 100g fennel
- Fine sea salt
- Maldon sea salt
More Like This
Roasted Langoustines Recipe - Great British Chefs
greatbritishchefs.com
Langostinos tikka masala - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Langoustine Ravioli Recipe - Great British Chefs
greatbritishchefs.com
Deep-Fried Langoustines, Roasted Monkfish & Peppercorn Sauce - James Martin Chef
jamesmartinchef.co.uk
Langoustines, sea urchins, yuzu, horseradish, licorice rice chips | Chef Matteo Metullio | Chef Reci
reportergourmet.com
Langoustines — recipe
kaloriy.net
Langoustines au gratin with whipped clementine butter
leroyseafood.com
Crab Linguine | Lee Kum Kee | Recipe USA
usa.lkk.com