Fresh Scottish langoustines make for an indulgent summer treat from Roy Brett of Dakota for Taste of Edinburgh
1. To make the sauce, combine the nam pla, lime juice and vinegar. Add 5 tablespoons of water and bring to the boil. Season with salt.
2. Mix the cornflour with 3 tablespoons of water and add it to the mixture, stirring until smooth.
3. Remove from the heat and leave to cool. After about 15 minutes, add the chopped chilli and chopped garlic. Leave the sauce to cool, then refrigerate until required.
4. Chop the mint, basil and coriander leaves together and then combine with the spring onions. Shell the languoustine tails or king prawns. If you are using king prawns, shell the prawns by twisting off the head and peeling away the tail and legs. Add the juices from the head to the sauce.
5. To assemble, arrange the prawns around the plate and pile the bok choi leaves in the centre.
6. Sprinkle with the mixed herbs and spring onions. Dress the salad greens with a little of the sauce and hand the rest separately.
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Recipe © courtesy of Roy Brett, chef at Dakota
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