Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon

Name: Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Ingredients: Langoustines : 6; Oignon : 1; Chinese cabbage : 100 grams; Unsalted butter : 15 grams; Egg yolk : 3; Caster sugar : 20 grams; Dry white wine : 6 centiliters; Coconut milk : 6 centiliters; Lime : 1/2; Fresh ginger : 3 grams; Salt : 1 pinch; Pepper : 1 pinch

Elevate your dining experience with our exotic recipe for Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon. This luxurious dish combines the delicate sweetness of langoustines with the tropical flavors of coconut milk and zesty lime, enhanced by the spicy warmth of ginger. The creamy sabayon adds a sophisticated finish, making this seafood creation a perfect choice for special occasions or a gourmet dinner. Follow our detailed guide to impress your guests with this beautifully balanced, flavorful entrée.

(1)

Preparation 30 min
Baking 5 min
Servings 2
Level Intermédiaire

Recipes Seafood Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon

Gluten-free
Seafood
Specialties
Starters
Themes
Valentine's Day

Ingredients

Langoustines : 6
Yellow onion : 1
Chinese cabbage : 100 grams
Unsalted butter : 15 grams
Egg yolks : 3
Caster sugar : 20 grams
Dry white wine : 6 centiliters
Coconut milk : 6 centiliters
Lime : 1/2
Fresh ginger : 3 grams
Salt : 1 pinch
Pepper : 1 pinch

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Preparation steps

Step 1
Start by peeling the fresh scampi and placing them in a shallow dish.
Pour in the juice of half a lemon and grate in the fresh ginger.
Season with salt and pepper.
Step 2
Add the coconut milk and mix well.
Set aside in the fridge.
Step 3
Mince onion.
Step 4
As well as Chinese cabbage.
Step 5
In a frying pan, brown the cabbage and onion in the butter.
When no longer crunchy, remove from heat.
Set aside.
Step 6
In a bowl, beat the egg yolks with the sugar.
Step 7
When the mixture turns white and frothy, place in a bain-marie and gradually add the white wine, continuing to whisk vigorously.
Step 8
After 8 minutes, your sabayon should have a nice frothy consistency.
Step 9
Place the cabbage/onion mixture in the bottom of the cassolettes.
Step 10
Then place 3 scampi in each one.
Step 11
Finally, top with sabayon.

(For the sake of taste balance, it is not necessary to fill the cassolettes completely with sabayon.)
Step 12
Bake at half-height at 220 degrees Celsius for 5/6 minutes.
A light coloration should appear.
Baking information
- Temperature 220°C
- Baking time 5 min

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