Thai Langoustine over Sushi Rice
- Canola oil33 ml292 kcal
- Caraway seed2 g7 kcal
- Epazote1 bunch6 kcal
- Fresh bay leaf2 piece2 kcal
- Italian dressing286 ml686 kcal
- Kale1 bunch53 kcal
- Langoustine1 piece34 kcal
- Mace8 g38 kcal
- Red bell pepper2 piece62 kcal
- Red onion3 piece132 kcal
- Salt8 g0 kcal
- Sushi rice179 g641 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Thai-inspired comfort food: tender langoustine paired with red onion, kale and red bell pepper and sushi rice, finished with fresh bay leaf and epazote and a hit of mace and caraway seed. 1. Pat the langoustine dry and season with salt, mace and caraway seed. 2. Heat canola oil in a heavy pan and grill the langoustine until it develops a deep golden crust, about 16 minutes. 3. Add red onion, kale and red bell pepper to the pan and cook until just tender, stirring in fresh bay leaf and epazote for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing before serving hot.