Langoustine moqueca

PT1H15M

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Ingredients

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1
Bring a large pan of water to the boil and add the langoustines. Boil steadily for 2-3 minutes, then set under cold running water to cool down. Peel and devein the langoustines, then set aside until ready to use
2
Add the dende oil to a heavy-bottomed pan and sweat the onions for 3-4 minutes until tender but not coloured. Add the garlic and continue to sweat for another minute
3
Stir in the tomato paste and mix thoroughly to coat. Cook out for another minute, then add the coconut milk, desiccated coconut, lemon juice and vinegar
4
Bring to the boil, add the langoustine then mix in a little cornflour solution to thicken. Keep cooking for 1-2 minutes further, then season with salt and pepper
5
Divide between plates and scatter over some chopped parsley to garnish. Serve immediately
  • 1 tbsp of parsley, finely chopped
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