Crispy Coconut Langoustine Tails with Soy & Hot Honey Dip
Bex Blundy
1-2
20 minutes
2 minutes
Flaky desiccated coconut and crisp panko coat these sweet, juicy langoustine tails, which only need a quick deep-fry until golden and crunchy. Serve with our simple soy and hot honey dip for a perfect starter.
Ingredients
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5 langoustine tails, removed from their shells, tail still attached
2 tablespoons cornflour
1 teaspoon garlic powder
1 egg yolk, beaten
25g panko breadcrumbs
20g desiccated coconut
Flaky salt, to season
500ml vegetable oil to deep-fry
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1 tablespoon honey
1 teaspoon chilli crisp oil (we like Laogan Ma)
½ teaspoon apple cider vinegar
½ teaspoon high quality soy sauce
Directions
Preheat the oil for deep-frying: to 185°C
Set up a panné station for the langoustine tail coating: Mix together cornflour and the garlic powder in one bowl. Have the egg yolk ready in another bowl. Mix together the panko and the coconut in a final bowl.
Dredge the langoustine tails: Dip each langoustine tails into the cornflour bowl, then the egg yolk bowl, then the panko & coconut bowl. Repeat, so they are double-coated.
Make the dipping sauce: Stir together the honey, the soy, the vinegar and the chilli crisp oil, place in a small bowl to serve with the langoustine tails.
Fry the langoustine tails: For 2 minutes. They will float to the top of the oil and become golden brown. As soon as they come out of the oil, season with flaky sea salt.
Serve the langoustine tails: With their sweet and spicy dipping sauce on the side!
Ingredients you'll need
