Langoustine and samphire stir fry

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From Chinese Food Made Easy

Try cooking samphire in a different way with this delicious stir-fry recipe.

Method

Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.

1 tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked langoustines (or other large prawns)
1 tsp Shaoxing rice wine
150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine
150g/5oz baby leeks, trimmed
2 spring onions, trimmed and cut into 4cm/2in pieces
1 tsp light soy sauce
sea salt, to taste

2 garlic cloves, finely chopped

150g/5oz baby leeks, trimmed

150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine

2 spring onions, trimmed and cut into 4cm/2in pieces

1 tbsp groundnut oil

1 tsp Shaoxing rice wine

sea salt, to taste

1 tsp light soy sauce

6-8 cooked langoustines (or other large prawns)

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