Langoustines in a Crispy Crust with Ratatouille

Appetizers | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Langoustines in a crispy crust served with ratatouille.

Ingredients

Langoustines - 8 pieces
Kataifi dough - 2.8 oz
Sweet Pepper - 7.1 oz
Courgette - 7.1 oz
Eggplants - 7.1 oz
Tomatoes - 17.6 oz
Olive Oil - 3 fl oz
Freshly squeezed orange juice - 2 fl oz
Mustard Greens - 1 tablespoon
Thyme - 1 stalk
Fresh Mint - 8 pieces
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Remove the seeds and white membranes from the peppers (it's better to use different colors, such as red and orange), and cut them into small cubes. Do the same with the eggplant and zucchini. Blanch the tomatoes, peel them, remove the seeds and the surrounding liquid, and prepare them in the same way as the previous vegetables.

Step 2

Heat a tablespoon of olive oil in a skillet, and sauté the bell pepper and eggplant. After a minute, add the zucchini and continue to cook, stirring, for another two minutes. Then, add a sprig of thyme and the tomatoes to the vegetables. After another two minutes, remove the ratatouille from the heat.

Step 3

Cleaned langoustines (you can leave the tails on for easier eating) should be drizzled with olive oil, seasoned with salt and pepper. Wrap each one first in a mint leaf, then in a small amount of kataifi pastry. Fry them in a tablespoon of olive oil on both sides until lightly golden, and place them on paper towels to drain excess oil.

Step 4

For the sauce, combine orange juice and mustard, then gradually whisk in three to four tablespoons of olive oil.

Step 5

Using a cooking ring, arrange the ratatouille on the plates, top it with sautéed langoustines (two per serving), and garnish the perimeter with an orange-mustard sauce.