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Pak choi with langoustines

Delicious Japanese dish, featuring oyster sauce, coriander, quinoa, and shallot.

Ingredients

1Sugar
1Sesame seeds
2.5Sunflower oil
langoustine tails
1chopped coriander
Pak choi
Unagi kabayaki sauce
1Oyster sauce
2.5Lime juice
Shallot
Roasted sesame seeds
Spring onion
quinoa rouge
Radishes
1Chili oil
Japanese rice vinegar
Japanese mandoline

Preparation

  1. Combine the following ingredients in a bowl and mix well: 2.5 dl lime juice, 1 tsp chili oil, 1 tsp sesame seeds, 1 tsp sugar, 1 tsp oyster sauce, 1 tbsp chopped coriander, and 2.5 dl sunflower oil.
  2. Place the langoustine tails in this mixture and let them marinate for at least 30 minutes.
  3. Finely slice the pak choi, keeping the green leaves and white stems separate. Sauté the white stems briefly, add a chopped shallot, and finally the green leaves. Sauté the green leaves for 1 minute and add the unagi kabayaki sauce.
  4. Cook the quinoa rouge until done and pat it dry. Heat oil to 220ºC and puff the quinoa rouge in it.
  5. Place the sautéed pak choi on the plate and arrange the marinated langoustine in between. Sprinkle with sliced spring onion and some toasted sesame seeds. Thinly slice the radishes on a Japanese mandoline and dip them in Japanese rice vinegar. Then place them on the salad.