Roasted langoustine with asparagus and coconut puree
Check out this recipe for roasted langoustine with asparagus and coconut puree, soy and pink grapefruit gel, by Michelin star chef Simon Hulstone of The Elephant, Torquay, for Kikkoman...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 8 large langoustines
- 1 bunch of asparagus
- 1 tin of coconut milk
- 5 pink grapefruits
- 10ml Kikkoman soy sauce
- 4g agar agar
- Micro thai basil leaves
- Red amaranth
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