Chef Jean Hurstel from Bord Eau, Shangri La Qaryat al Beri

Ingredients

2 big langoustines (size 6-8 kg)
per person
400g kunafa dough
5cl olive oil
½ carrot
½ leek
½ shallot

Method

1. Remove the head and shell of the langoustine. Keep aside for the consommé
2. Around the langoustine, roll a thin layer of kunafa dough and cook in a pan with the olive oil.
3. The kunafa will fry and stick together; the langoustine should cook perfectly

For the consommé

1. Put some olive oil in a pan. Add the langoustine head and shell and gently roast
2. When the langoustine begins to colour, add the vegetables and cook for 10 minutes
3. Add enough water to cover the heads and shell and bring slowly to a simmer Remember to stir regularly. Cook for 30 minutes and strain in a thin chinois (conical mesh sieve).
4. Serve immediately