About this Recipe
So here is my version of this tapas dish: langoustine al pil-pil and it is such a beautiful way of cooking any small crustaceans and please do not throw away the oil at the end as it is perfect for dipping in your fresh bread.
Half a teaspoon of chopped garlic
Half a teaspoon of chopped ginger
Finely chopped spring onion stems
Indirect heat is better so you have more heat control – don’t want overflowing oil.
Add two langoustine claws to flavour the oil, cook for about a minute.
Add half a teaspoon of chopped garlic and half a teaspoon of chopped ginger and leave to cook for 30 seconds.
Just before removing from heat, add some finely chopped spring onion stems.
Remove from heat and enjoy and don’t forget to dip your fresh bread into the oil and finish it up. Delicious!