Langoustine Sashimi with Vietnamese Spicy Sauce

Overview

I love New Zealand crayfish to start a whole party. New Zealand crayfish live in the pollution-free Antarctic glacial waters. Because of their slow growth cycle, their meat is sweet and fresh, soft and glutinous. It can be eaten raw directly. Paired with caviar, it can reflect its grandeur and elegance.

Tags

• private kitchen
• foreign cuisine
• children
• old man
• autumn recipes
• dai cuisine
• lunch
• finger chili
• lemon
• light soy sauce
• new zealand langoustine
• sugar
• coriander leaves
• fish sauce
• garlic

Ingredients

Steps

1. 1 Sauce making: 1 garlic minced

   

2. 2 Sauce making: Juice 3 lemons

   

3. 3 Sauce making: 1 finger chili minced

   

4. 4 Sauce preparation: Add 60 grams of sugar, 20 grams of fish sauce, 15 grams of light soy sauce and a few coriander leaves, mix well

   

5. 5 Serve New Zealand langoustine on ice with sauce on the side

   

6. 6 Finally, peel the crayfish and dip them in a slightly sour, sweet, and spicy sauce. Let’s start enjoying the delicious food