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Hot Langoustines with “ No Mayo “ Mayonnaise

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, the smell you get from hot shells, that just can’t be beaten

This recipe isn’t so much about the langoustines, because you can cook whatever you want! It’s 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 dow 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 upto two weeks

This recipe will serve 4 people


24 whole Langoustines

A tablespoon of oil

A good pinch of salt

2 good handfuls of peppery rocket and watercress


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


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, rinse under cold water to remove any grit, dry well on kitchen paper,

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, serve with the rocket and watercress, and a good spoonful of your wonderful citrusy no mayo mayonnaise

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