Langoustine and Samphire Stir-Fry
- 1 tablespoon groundnut oil ( peanut)
- 2 cloves garlic, finely chopped
- 6 Dublin Bay prawns ( langoustine or jumbo shrimp), boiled, or 12 large raw Tiger prawns (shrimp), shelled, deveined, tail left on
- 1 teaspoon Shaohsing rice wine or dry sherry
- 6 ounces fresh marsh samphire, stemmed, or marsh samphire preserved in brine, or 6 ounces garlic chives, washed, trimmed, and cut into 1 1/2-inch pieces, or fresh wakame, soaked in water to reduce saltiness*
- 6 ounces baby tender leeks and spring onions, washed, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon light soy sauce
- Sea salt, optional
- *Can be found at specialty Asian markets.
Heat a wok over high heat and add the groundnut oil. Add the garlic and stir fry for a few seconds.
Add the prawns and stir-fry for 1 to 2 minutes, Cook's Note: If using raw prawns, cook until they start to turn pink. Then add the Shaohsing rice wine or sherry.
Add in the fresh samphire or the preserved samphire with a splash of brine or the garlic chives.
Stir-fry the leeks and spring onions for a minute, and season with the light soy sauce. Add additional salt, if using, to taste, if no brine was used. Transfer the prawns to a platter and serve immediately.