Recipe courtesy of Luke Nguyen
Episode: Biarritz
30 min
30 min
20 servings


  • 8 medium langoustines
  • 2 tablespoons vegetable oil
  • 2 shallots, diced
  • One 1 1/2-inch piece fresh ginger, cut into 1/8-inch julienne strips
  • 1 clove garlic, diced
  • 2 tablespoons oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon Asian fish sauce
  • 1 cup fresh sea beans
  • 2 long red chile peppers, sliced


Special equipment: a wok

Peel the langoustines, leaving the heads and tails intact.

Heat a wok over high heat, then add the oil followed by the shallots, ginger and garlic. Stir fry for 1 minute, then add the langoustines and cook, tossing, for 1 more minute.

Add the oyster sauce, wine and fish sauce and cook, tossing, for 1 more minute. Add the sea beans and chile peppers along with 2 tablespoons water and cook, tossing, for 1 more minute.

Transfer to a serving platter and serve immediately.

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