Langoustine shrimp is also known as red crayfish - a premium and unique marine shrimp. With fresh quality and variety of processing methods, red crayfish is definitely the perfect choice for those who love the taste of the sea.
Benefit
- Ingredients 100% Shrimp Langoustine without chemicals and additives
- Completely wild caught
- Directly frozen one hour after catching to preserve the freshness and flavor of the shrimp
- Convenient quick freezing - easy to use
- Licensed quality and safety
- Stable source of seafood provided every year
Highlights
Small size langoustine shrimp are likened to small lobsters compared to regular lobsters, they are smaller in size. Beautiful body, about 25cm long, both tail and claws.
Imported Langoustine shrimp has a characteristic orange color and milky white shrimp meat is usually very tasty, soft and naturally sweet. You will often see them on fine dining menus in restaurants because of their distinctive, attractive and fresh flavors that bring a unique dining experience.
Nutritional value
Ingredients in 100g
|
Enegy |
80kcal |
| Fat | 0g |
| Saturated fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 120mg |
| Sodium | 410mg |
| Salt | 0.9g |
| Potassium | 260mg |
| Cacbohydrat | 0g |
| Dietary Fiber | 0g |
| Sugar | 0g |
| Protein | 20g |
How to cook
Imported Langoustine shrimp is often used in many delicious sea dishes such as grilled, steamed, sautéed, stewed, or used as ingredients for attractive seafood dishes.
Below Fishy Vietnam will guide you how to make simple and delicious dishes.
1. Grilled Langoustine shrimp with traditional European flavor
To bake Langoustine shrimp in accordance with European standards, you can follow these steps:
Ingredient:
- 8 large langoustines
- 1/3 cup olive oil
- 2 cloves garlic, chopped finely
- 3 tablespoon chopped parsley leaves
- Juice of 1 lemon
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Directions:
- Rinse the langoustines thoroughly, then cut each one open on the underside using a pair of sharp scissors and carefully remove and discard the black intestinal tract.
- Put the langoustines in a shallow, non-metallic dish. Mix together all of the remaining ingredients except for the lemon wedges in a jug and pour the mixture over the langoustines. Cover and leave to marinate in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Lay the langoustines in a shallow roasting pan and roast for 10 minutes, basting frequently with the marinade and turning them occasionally, until they are cooked through. (Alternatively, cook on the grill rack over a hot grill.) Serve hot or cold with lemon wedges.
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