Recipe for Langoustine, Tomato and Cardamom Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
LANGOUSTINE ----------------
1 kg Langoustine, shell on, heads removed
1 x Lemon, juice of
Salt and freshly ground black pepper
1 lrg Red chilli, seeded and finely diced
1/4 pt Extra virgin olive oil
----------------- TOMATO AND CARDAMOM SALSA ----------------
1 lrg Onion, finely diced
2 lrg Piec ginger, peeled and finely diced
10 x Cloves garlic, finely diced
1 tbl Sea salt
1 tsp Ground turmeric
6 x Cloves, roasted and ground
8 x Cardamom pods, roasted and ground
Instructions:
Instructions: 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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