Sauteed Langoustine and Melon Herb Salad
Ingredients: langoustines, chamoe melon, olive oil, garlic, urfa biber · 30 min cook time · 310kcal · ₩30,700
Ingredients
6ea langoustines, 1ea chamoe melon, 2tsp olive oil, 2ea garlic, 1tbsp urfa biber, 1tsp smoked paprika, 1ea bay leaf, 2tbsp white wine vinegar, 0.5ea lemon, 0.5cup mint, 0.5cup cilantro, 0.5cup thai basil, 1pinch salt, 1pinch flaky salt
Instructions
1. Heat olive oil in a pan, smash and add the garlic, urfa biber, smoked paprika, and bay leaf.
2. Prepare the langoustines by removing the claws, splitting through the center of the shell, pressing them down, and removing the intestinal tract.
3. Add part of the oil spice mixture to the langoustine heads, and place the tails shell-side down in the pan to sear.
4. Saute the langoustine heads for 30 to 60 seconds longer on each side until cooked through, then pull out to cool.
5. Prepare the pickling liquid by mixing white wine vinegar and chili in a small bowl.
6. Peel, de-seed, and slice the chamoe melon into thin crosswise slices.
7. Toss the sliced melon with lemon zest, salt, and lemon juice.
8. Combine fresh mint, cilantro, and thai basil to create a heavy herb mix.
9. Plate the cooked langoustines, top with the seasoned melon, a squeeze of lime or lemon juice, vinegar, fresh herbs, a pinch of urfa, and flaky salt.
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