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Tim Raue: wasabi langoustine

  • Langoustine
  • 4 langoustine tails
  • 2 dsp cornflour
  • Wasabi mayonnaise
  • 7 dsp Japanese mayonnaise
  • 1 dsp wasabi powder
  • 2 dsp freshly grated wasabi root
  • 1 dsp lime juice
  • 4 tsp green rice
  • Dressing
  • 80 ml Nuc Nam fish sauce
  • 50 ml rice vinegar light (Marukan)
  • 50 ml lemon squash (e.g. Rose’s)
  • 3 dsp finely diced carrot
  • 3 dsp finely diced mango
  • 1 dsp chopped coriander stalks

Toss the langoustine tails lightly in the cornflour and place in the refrigerator for 4 hours. Fry in hot fat (160°C) for 3 minutes.. Blend the wasabi powder with the lime juice, then stir all other ingredients into the mayonnaise. Fry the rice in hot fat at 160°C for a few seconds, place on kitchen paper to drain, season lightly with salt. To make the dressing: mix all liquid ingredients together, then add the carrot, mango and coriander .Serve chilled.