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Ingredients

• 3 as starter or 5 as main langoustines , blanched for 30 seconds in boiling water if live or use cooked, heads removed
• 100.0g caster sugar
• 150.0ml white vinegar (Thai golden vinegar from Asian supermarkets works well, too)
• small preserved lemon , rind finely chopped
• pinch ground coriander
• 2 tomatoes , skin and seed removed, finely chopped
• handful coriander leaves , finely chopped
• balsamic syrup (optional, available from delis)

Description

Make The Most Of Prized Langoustines And Their Sweet Fish Flavour Yet Satisfyingly Dense Meaty Texture

BBC Good Food