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Langoustine and Samphire Stir Fry

A delicious Chinese-inspired stir-fry featuring langoustines, fresh samphire, leeks, and spring onions cooked quickly in a hot wok.

HealthyQuickSeafoodDairy FreeStir-Fry

Estimated Nutrition

Per Serving Total
Calories 195.2 kcals 390.4 kcals
Carbohydrates 11.4 grams 22.8 grams
Fat 8.6 grams 17.2 grams
Protein 17.3 grams 34.6 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Light Soy Sauce
to taste
Liquids
5
ml
Shaoxing Rice Wine
NutsSeeds
2
cloves
Garlic
finely chopped
1
pinch
Sea Salt
to taste
OilsFats
15
ml
Groundnut Oil
Seafood
7
piece
Langoustines
cooked, or other large prawns
Vegetables
150
g
Samphire
fresh, woody stems removed
150
g
Baby Leeks
trimmed
2
piece
Spring Onions
trimmed and cut into 4cm pieces

Steps

  • Heat 15ml of groundnut oil in a wok until smoking.
  • Stir fry the chopped garlic for a few seconds.
  • Add the langoustines and stir fry for 1 to 2 minutes.
  • Add the rice wine and cook for several seconds.
  • Stir in the 150g of samphire, 150g of baby leeks, and the spring onions.
  • Stir fry for 1 minute and season with soy sauce and sea salt.
  • Spoon the mixture onto a plate and drizzle with wok juices.