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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Kalamansi Marmalade

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12 langoustines, deveined

1/4 cup RoniB’s Kitchen Kalamansi Marmalade

2 tbsp soy sauce

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp oil

Salt and pepper to taste

How to

  • In a bowl, whisk together the Kalamansi Marmalade, soy sauce, minced garlic, grated ginger, sesame oil, and rice vinegar to create the glaze. Set aside.

  • Season the langoustines with salt and pepper.

  • Heat oil in a large skillet or wok over medium-high heat. Add the langoustines and saute for 2-3 minutes per side until they turn pink and slightly caramelised.

  • Pour the Kalamansi Marmalade glaze over the langoustines and toss to coat them evenly. Continue cooking for another 2-3 minutes until the glaze thickens and sticks to the langoustines.

  • Serve the glazed langoustines over cooked rice or noodles, Drizzle any remaining glaze over the top.

  • Garnish with chopped spring onions and sesame seeds for extra flavour.

A stunning dish that is easy to prepare and cook using langoustines and Kalamansi Marmalade.

Kalamansi Glazed Langoustines

2 -3 servings

30 mins