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Langoustine/spicy lak/gravy tomato/orso pasta

4 persons | Shichirin, Fish and shellfish | Fish | Main dish


Bring a pan of salted water to the boil and add the pasta. Let it boil until the pasta is al dente and then drain it. While the pasta is still hot, mix it with a little olive oil to prevent sticking. Put the tomatoes into a blender with a tablespoon of sambal and blend until the lumps have disappeared. Pour the sauce through a sieve and season with salt. Then peel the langoustines and skewer them on the yakitori bars. Grill the langoustines and the tomatoes over the hot binchotan coals and brush the skewers with sambal oil, turning regularly until the langoustines start to colour. Mix the pasta with the tomato sauce and divide everything over 4 plates. Finally, serve everything with the langoustines.

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  • 8 langoustines
  • 250 grams orso pasta (or quinoa)
  • 1 garlic clove
  • 1 shallot
  • sambal
  • 4 ripe tomatoes


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