Title: Langoustine, Tomato And Cardamom Salsa
Categories: Antony's, Scotland
Yield: 4 servings

--------------------------------LANGOUSTINE--------------------------------
1 kg Langoustine; shell on, heads
; removed
1 Lemon; juice of
Salt and freshly ground
-black pepper
1 lg Red chilli; seeded and
-finely
; diced
1/4 pt Extra virgin olive oil

-------------------------TOMATO AND CARDAMOM SALSA-------------------------
1 lg Onion; finely diced
2 lg Piec ginger; peeled and
-finely
; diced
10 Cloves garlic; finely diced
1 tb Sea salt
1 ts Ground turmeric
6 Cloves; roasted and ground
8 Cardamom pods; roasted and
-ground
1 Vine ripened tomato; peeled,
-seeded and
; diced

Langoustines:

Butterfly the prawns through the back. Turn over, open the prawns and press
flat.

Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and
pepper and dribble liberally with the olive oil. Allow to marinate for 2-3
hours in the fridge.

Cook on a chargrill or griddle pan for 2 minutes shell side down.

Tomato and cardamom salsa:

Heat the oil until very hot in a heavy based pot. Add the onion, ginger,
garlic and salt. Lower the heat to moderate and cook, stirring constantly
to prevent burning. Cook for 5 minutes.

Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.

Add the tomatoes and cook slowly for 20 minutes until a thickish sauce
forms. Set aside and allow to cool.

Serve over the langoustines.

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