Mozambican Langoustines, asparagus and lime vinaigrette

11 December, 2012

Recipes courtesy of Mogorosi Moremong  and Donovan Sanders of Phakalane Golf Estates Photo-shoot arranged by Bram Hendriks.

INGREDIENTS

• 2 x Fresh Mozambican Langoustines

• 2 x Tiger prawns           

• 100 gram Green asparagus           

• 2 x  fresh limes           

• White balsamic vinegar           

• Extra virgin olive oil           

• Salt  and pepper           

VINAIGRETTE

Cut the limes and squeeze the juice out of them in a bowl. Add a tablespoon of olive oil and 3 tablespoons of the white Balsamic vinegar. Add a pinch of salt and pepper and mix all ingredients together.

METHOD OF PREPARATION

• Cut the langoustines down the back.

• De-vein the langoustines, by  taking out their channel with a small paring knife.

• Take out the meat of one langoustine, keep the other intact.

•De-shell and take out the meat of the tiger prawns.

• Season with salt and pepper and grill the langoustines and tiger  prawns briefly over a hot grill.

 • Marinate the green asparagus in extra virgin olive oil and grill them on both sides  till a bit soft, but still crunchy.

• Chop up the green asparagus, mix them with the prawns and the langoustine meat.

• Plate up the prawn/ langoustine/asparagus mixture, place the whole langoustine on top of the mixture as garnish.

 • Drizzle the lime vinaigrette over it.

• Garnish and serve. ENDS