Langoustines: Butterfly the prawns through the back. Turn over, open the prawns and press flat. Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge. Cook on a chargrill or griddle pan for 2 minutes shell side down. Tomato and cardamom salsa: Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes. Add the turmeric, cloves and cardamom, and cook for a further 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool. Serve over the langoustines.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 244 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 1309.6mg||45 %|
|Potassium 47.9mg||1 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 1.8g|
|Protein 0.4g||1 %|
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Calories per serving: 245
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