Red Langoustines

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

Langoustine is a type of lobster that makes a succulent dish that is filled with flavour; a flavour made more intense by this recipe's chilli marinade!

Ingredients:

• 3 large guajillo chillies, dry roasted
• 3 ancho chillies, dry roasted
• 4 costeños chillies
• 2-4 arbol chillies, membranes and seeds removed and chopped (optional)
• 1 white onion, chopped
• 4 cloves garlic
• 1 tsp oregano
• 4 tbsp olive oil
• Salt
• 2kg langoustines, cleaned, peeled, and deveined
• White rice, to serve

Recipe:

1. Put the chillies in a bowl with enough boiling water to just cover and soak for 15 minutes.
2. Put the chillies with their soaking water into a blender and process until smooth. Strain and season with salt to taste and put into a shallow bowl.
3. Add the langoustine and cover with clingfilm. Marinate in the fridge for 1 hour.
4. Heat a frying pan over a medium heat. Fry the langoustine in the marinade for 5 minutes until red and cooked through.
   1. You can fry the langoustine on its own without the marinade, but this will create a less intense flavour.
5. Serve with white rice.