Langoustine Box | Small | 1.7kg | Frozen Box | Caught off Durban

Your small Langoustines will arrive frozen, simply store in your freezer (up to 3 months) and use at your leisure. It is best to remove product from packaging to defrost (do not thaw under vacuum/pressure), simply place on a tray in your fridge and allow to thaw slowly.

*these langos are caught and frozen at sea to lock in the goodness. They will therefor arrive to you whole. Prawns cannot be butterflied or deveined as this would require us to defrost and refreeze them affecting the quality.

Any special requests or instructions can be left in the NOTES section at the Checkout. Eg: Your doorbell does not work, you require a phone call before the order arrives, you would like the fillets / steaks vacuum packed seperately or cut into smaller portions etc.

These langoustines are caught off Durban, and are the fishery is currently not assessed by SASSI. However in Mozambique they are listed as RED due to the large amount of by catch involved and poor management.

ECOSYSTEM IMPACT : Medium

GEAR USED : Trawl

SUPPORTING LOCALS : Yes

DISTANCE TRAVELLED : 1600km

DOLPHIN / TURTLE IMPACT : Medium

REPRODUCTION POTENTIAL : Medium

Chilli Langoustine salad

You will need:

• 200g small langoustines, shelled and deveined
• 20ml fresh ginger, finely chopped
• 20ml peanut oil
• 1 red chilli, seeded and sliced
• 2 bok choy, separated
• ½ Chinese cabbage, thickly sliced
• 10ml sesame seeds, toasted
• 3 dried mushrooms
• 500ml good-quality vegetable stock

Dressing

• 50ml light soy sauce
• zest and juice of 1 lime
• 40ml fresh coriander, torn
• 50ml peanut oil

Preparation:

1. Put the mushrooms in a bowl and cover with water. Leave to soak until soft, about 1 hour. Drain, reserve the water and slice the mushrooms.
2. In a large frying pan or a wok, heat the peanut oil and sauté the ginger, making sure the ginger does not burn. Add the langoustines and stir-fry until they change to a pink colour, about 5 minutes.
3. Stir in the chilli and fry together with the langoustines for a further 5 minutes. Remove and keep warm.
4. Blanch the Chinese cabbage in the stock for a few minutes to enhance the flavour. Drain.
5. In the same wok, add the bok choy and Chinese cabbage, and stir-fry for about 2 minutes.
6. For the dressing, put the reserved mushroom water in a pot and add the remaining ingredients. Cook until it has reduced and thickened a little.
7. To serve, place the vegetables on a plate, top with the prawns, drizzle with the dressing and scatter the sesame seeds over. Serve while still warm.

R65 same-day packaging & delivery fee

 CBD | Southern Suburbs | Houtbay | Plattekloof 

 Deep South | Table View, Blouberg, Melkbos | Durbanville 

 Stellenbosch | Somerset West | Franschhoek | Paarl 

All zoned areas: Monday to Friday

• Order before 11am and receive your delivery the same day.
• Order after 11am and receive your delivery the following delivery day.
• Please note we do not deliver on Saturday, Sunday and Public holidays
• Re-delivery fee may apply if delivery cannot be taken between delivery times (14:00 - 17:00) without any prior arrangement and a delivery was attempted. Email [email protected] or call 063 666 2802

We are working hard to extend our range. If you live outside our current delivery range but think there is significant demand in your area, please contact us.