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Langoustine/spicy lak/gravy tomato/orso pasta

4 persons | Fish and shellfish | Fish | Main dish


  1. Bring a pan of salted water to the boil and add the pasta. Let it cook until the pasta is al dente and drain, while it is still warm with a little olive oil to prevent sticking.
  2. Put the tomatoes in a blender with a tablespoon of sambal and blend to a smooth sauce and all lumps are gone. Pour the sauce through a sieve and season with salt.
  3. Peel the langoustines and skewer them on the yakitori skewers. Grill the langoustines and tomatoes above the hot binchotan coals and brush them with the sambal oil, turning regularly until the langoustines start to colour.
  4. Mix the pasta with the tomato sauce and divide between 4 plates and serve with the langoustines.

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


  • Shichirin
  • Binchotan

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