Langoustine tacos

Langoustine tacos

[col type=”one-fourth”]

Preparation time
30 mins to 1 hour

[/col]

[col type=”one-fourth”]

Cooking time
10 to 30 mins

[/col]

[col type=”one-fourth”]

Serves
Serves 4–6

[/col]

[col type=”one-fourth last”]

[/col]
By Santiago Lastra
From Saturday Kitchen[row]

Ingredients

For the langoustines

  • 8 langoustines (or large shrimps), cleaned and peeled, heads reserved

For the sea buckthorn reduction

  • 250g/9oz sea buckthorn pulp (or tamarind paste)
  • 125g/4½oz caster sugar
  • 125g/4½oz muscovado sugar

For the tortillas

  • 200g/7oz plain flour
  • 50g/1¾oz wholemeal flour
  • 4g/⅛oz fine salt
  • 8g/¼oz baking powder
  • 1 tbsp rapeseed oil
  • 20g/¾oz butter, at room temperature
  • cornflour, for dusting

For the chipotle cream

  • 250g/9oz double cream
  • 50g/1¾oz chipotle paste

To serve

  • 2 tsp olive oil
  • 5 garlic cloves, thinly sliced
  • 100g/3½oz sauerkraut
  • 2 tsp toasted sesame seeds
  • handful chickweed, watercress, chervil and other sea herbs