Butterflied Langoustines with Soy, Lime and Chilli and Parmesan Crisps

Chargrilled langoustines in a zesty soy dressing served with crispy golden-brown parmesan discs and fresh herbs.

Seafood High Protein Fusion Low Carb Shellfish

Estimated Nutrition

Calories

910.2

kcal / serving

1820.4 kcal total

Carbs

7.4g

per serving

14.8 g total

Fat

78.2g

per serving

156.4 g total

Protein

44.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Red Wine Vinegar

Dairy

150

Parmesan

Grated

Fruits

piece

Lime

Juice only

Liquids

White Wine

NutsSeeds

pinch

Chili Flakes

handful

Coriander

Fresh, chopped

handful

Mixed Fresh Herbs

Such as parsley, dill, chives, coriander; chopped to serve

OilsFats

Olive Oil

For the langoustines

Sesame Oil

Olive Oil

For the dressing

Seafood

piece

Langoustine

Butterflied

Method

Plate three langoustines per person, drizzle with dressing, and garnish with parmesan crisps and herbs.

Preheat the oven to 200°C.

Mix the oil, chilli flakes, and lime juice in a large bowl and toss with the langoustines.

Chargrill the langoustines in a hot griddle pan for two minutes per side until pink.

Add the wine to the pan and cook for one more minute.

Combine all the dressing ingredients in a separate bowl.

Flatten six small piles of parmesan on a non-stick baking sheet.

Bake the parmesan for 6-8 minutes until golden-brown and allow to cool.