So - since it's a bank holiday and most of us are off work, I wanted to share one of my all time favourite recipes ‘langoustine and amaebi (sweet raw prawn) ramen with shiso’. It's so tasty and light!
It sounds fancy and complicated to make but I promise it's actually not.
It's impressive for any guests coming over for some lunch in the garden and what's even better is that you could batch make the broth and keep some in the freezer!
The Langoustine Broth
- bag of langoustine heads and claws (around 1KG)
- 30 amaebi (sweet raw prawns)
- 3 celery stalks finely chopped
- 3 carrots finely chopped
- 1 big onion finely chopped
- 2 crushed garlic
- 1 mild red chilli
- 2 lemongrass sticks
- sprinkle of whole black peppercorns
- 2 star anise
- white pepper
- drizzle of sesame oil
+ ramen noodles
Warm a drizzle of sesame oil in a big deep pan and add the finely chopped celery, carrots and onion. Once softened, add all the langoustine heads and claws (save some for decoration). Cook it on high heat for a few mins. You can be rough with them, bashing them with your wooden spoon or rolling pin - this helps get out all their juices.
Add 1L hot water and bring to a boil letting it simmer for 30 mins with chillies, lemongrass, black peppercorns, 2 star anise. Use a lid to make sure you keep all the yummy broth!
Season with salt and white pepper to taste. When you're ready to serve it, just grab another large pan and colander and drain the soup away from the shells.
Any topping you like but I went for :
- spring onion
- @pippyeats Sichuan Chilli Oil (if you haven't tried this, highly recommend!)
- you could also use : coriander, crispy onion, crispy garlic, beansprouts
Blowtorch the amaebi + langoustine heads and claws till charred. Finely chop the spring onion, shiso leaves and chives.
Cook the ramen noodles for 1-2 minutes, to your preferred hardness.
Hope you like it! It's not strictly Japanese of course, but it's so delicious it'd be a shame not to share. Enjoy!
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