Green Curry with Langoustines, Scallops & Spring Vegetables
By M&S Food
Published on 20 April 2022
This recipe, created for South-East Asian week on Cooking With The Stars, brought to you by M&S Food, is a simple curry that lets the ingredients do the talking. The celebrated Italian chef, Francesco Mazzei combines langoustines and scallops with a beautifully fragrant green curry and serves with simple but delicious spring vegetables. This is a contemporary fish curry with rich depth of flavour that’s easy to cook and even easier to eat.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 20 langoustines, raw and defrosted
- 4 garlic cloves
- 2 limes, zested
- 2 green chillies, chopped
- 1 tbsp of cumin seeds
- 4 lemongrass stalks
- 1 green bell pepper, chopped
- 2 shallots, chopped
- 1 tbsp of umami paste, sliced
- 100 ml of coconut milk
- 300 ml of fish stock
- 4 lime leaves
- 30 g of thai basil
- 200 g of jasmine rice
- 150 g of asparagus spears
- 60 g of peas
- 60 g of broad beans
- 40 g of samphire
- 100 g of new potatoes
- 20 scallops
- 2 tbsp of white peppercorns
- 25 ml of olive oil
Method
Step 1
Bring a pan of salted water to the boil and blanch the langoustines for 30 seconds. Place in a bowl of iced water and then remove the flesh from the tail and set aside. Reserve the heads and claws.Step 2
In a pan, toast the cumin over a medium low heat then transfer into a food processor. Add the tender part of the lemongrass and lime zest. Give a quick blitz then add the green chillies, green pepper, garlic, shallots and white peppercorns. Blend well, add the umami paste and season with salt.Step 3
With a meat tenderiser or rolling pin, crush the langoustine heads and claws. Toast them in a saucepan with some olive oil and trimmings from the lemongrass and shallots. Add the homemade paste, coconut milk and fish stock. Bring to the boil and simmer for about 10 minutes. Transfer into a blender, blitz and then pass through a sieve back into the pan.Step 4
Add the lime leaves and basil to the sauce and leave to infuse off the heat.Step 5
Soak the jasmine rice in cold water for 30 minutes.Step 6
Bring a pan of salted water to the boil and blanch all the green vegetables. Keep them vibrant and crisp by dropping them in ice-cold water after blanching. Remove the broad beans from their thick skins.Step 7
Use the same pan to cook the potatoes for 7 minutes. Set all the vegetables to one side.Step 8
Drain the jasmine rice then cook in salted boiling water for 7 minutes. Drain and then add a couple of tablespoons of olive oil. Cover and set aside.Step 9
In a pan on a medium-high heat, stir-fry all the vegetables and season with salt and pepper if necessary. At the same time, in a different pan, pan-fry the scallops and langoustines until tender.Step 10
Use a ladle or cup to scoop out the rice into a bowl. In a separate dish, arrange the vegetables, add the scallops and langoustines and pour over the warm green curry sauce.