Matt Tebbutt grilled langoustines with spicy BBQ sauce in gem lettuce cups recipe on Saturday Kitchen

Matt Tebbutt served up tasty grilled langoustines with spicy BBQ sauce in gem lettuce cups on Saturday Kitchen.

The ingredients for the barbecue sauce are: 1 banana shallot, finely chopped, 2 garlic cloves, finely chopped, 2 dried chipotle peppers, rehydrated in boiling water, 125ml tomato ketchup, 20ml honey, 20ml cider vinegar, 20g dark brown sugar, 1 tbsp peeled and finely grated root ginger, 1 tbsp Worcestershire sauce, 1 tbsp ground smoked paprika and 1 tbsp English mustard.

For the glazed and grilled langoustine tails, 6 large langoustines, 6 wooden skewers, soaked in water and barbecue sauce, see above.

To serve: 1 tbsp chopped cashew nuts, 6 Little Gem lettuce leaves, 2 tbsp crème fraîche, 3 spring onions, chopped and 1 pickled chilli, finely chopped.




See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.