- Serves: 4
- Cook Time: 25 minutes
- Effort: easy
- 60 g pumpkin seeds
- 1 Scotch bonnet chilli, seeds removed and finely chopped
- 2 chilli de arbol, finely chopped
- 2 cloves garlic, bashed
- 2 large handfuls coriander, leaves, roughly chopped
- 1 handful chervil, chopped
- 1 handful mint leaf, chopped
- 200 ml extra virgin olive oil
- 3 limes, juices only
- 4 spring onions, finely chopped
- 20 g pecorino cheese, grated
- 20-24 langoustines
- lime wedges
- crusty bread
Tips and Suggestions
If you like, ask your fishmonger to split the langoustines open down the middle so that the flesh is easier to get out after they are cooked.
Thomasina's paste is also great with griddled scallops or fried fish. Try mixing it with mayonnaise to dress a cold chicken and lettuce salad.
1. Toast the pumpkin seeds in a dry frying pan over a high heat for a few minutes or until they turn a pale golden colour and start to pop. Transfer to an upright food blender or pestle and mortar and grind to a fine paste. Add the chillies and garlic and grind them into the pumpkin seed paste.
2. Add the remaining ingredients, apart from the langoustines, to the purée and blitz to a smooth paste. Set aside.
3. Heat a large griddle pan or wok over a very high heat until it is smoking hot. Add the langoustines and several good dollops of the pumpkin seed paste. Griddle for 2 to 3 minutes a side until the paste is going golden brown and the langoustines have turned pink and are cooked through.
4. Serve with lime wedges and lots of crusty bread so that you can mop up all the sauce.
Wahaca is the Mexican restaurant phenomenon founded by former Masterchef winner Thomasina Miers, inspired by the food of the street markets of Mexico. Wahaca has strong ethical sourcing policies and is an enthusiastic supporter of Sustainable Fish City.
This recipe comes from Thomasina's cookbook: Mexican Food Made Simple
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