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
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