Hot Langoustines with “ No Mayo “ Mayonnaise

Maryport Harbour and Fishing Fleet

I’ve long been of the opinion that food cooked over an open flame takes some beating, especially seafood, any seafood, be it, prawns, whole fish, fillets, scallops, you name it, but there’s something about whole Langoustine, And more importantly, locally landed Langoustines from the fishing fleet at Maryport that are just fantastic, the smell you get from hot shells as they almost roast on the open coals, is something that just can’t be beaten.

This recipe is so about the langoustines, lively fresh, sweet, left whole, their shells glowing coral pink, and flesh pearly and firm, carrying that unforgettable scent of the Sea.

But the recipe is also about the mayonnaise, or, more to the point, not mayonnaise! I’m aware that you all find me slightly strange! As I’ve said before, I’m not a fan of mayonnaise, sure I use it, in various recipes, I’ll even at a push, dip chips in it! But, I don’t really like it, I think that’s down to the fact I know how it’s made, and, more specifically, the amount of oil that you use in the making!

So I have been searching for an alternative, something that will give you that creamy sauce, but without the use of so much oil

And I think I’ve found it, this isn’t my recipe, albeit I’ve added a couple of ingredients to it, the recipe is vegan, not by design, it just happens to be vegan, and, if I dare say so, tastes a blooming sight better than none vegan and vegan mayonnaise! The recipe has a wonderful citrus taste that works fantastically with seafood, once made you can store it in the fridge for up to two weeks

This recipe will serve 4 people

SHOPPING LIST

24 whole Langoustines

A tablespoon of oil

A good pinch of salt

2 good handfuls of peppery rocket and watercress

FOR THE NO MAYO MAYONNAISE

200g of soft tofu

1 teaspoon of wasabi paste (optional)

1 finely chopped shallot

1 teaspoon of light soy sauce

1 good squeeze of lemon juice

1 good squeeze of lime juice

1 tablespoon of pickled ginger ( you can get this in most supermarkets)

1 tablespoon of sesame oil

1 tablespoon of orange juice

METHOD

1. For the no mayo mayonnaise, put all of the ingredients in your food processor and blitz until silky smooth, this may take a few minutes, season to taste, you can use it immediately, or you can store in the fridge

2. Now for the langoustines, Be careful! If you are lucky enough to have got yourself some live ones, they do occasionally give you a wee nip!, Give them a rinse under cold water to remove any grit, dry well on kitchen paper,

I highly recommend you cook this recipe over the hot coals, But, If you are not using the BBQ, heat a frying pan until smoking hot, you can also cook under a hot grill if you prefer, lightly brush each langoustine with oil and cook in the hot pan until they begin to colour, this should take no more than 3-4 minutes, sprinkle with salt, you may have to cook them in batches if you’re using a pan and n the BBQ

3. Once you are happy they are cooked, remove onto warm plates, The worst thing you will do is over cook them, so be careful, serve with the rocket and watercress, and a good spoonful of your wonderful citrusy no mayo mayonnaise, Gently twist away the head, ease open the underside shell, and carefully draw out the tail meat in one pristine piece, dip to your hearts content.