Roasted Langoustine with asparagus and coconut puree

Method

Remove the head and intestines from the langoustine and place in boiling water for 30 seconds, remove and put into iced water. Once cool peel the tail shell and set the tail aside.

Peel 1 of the pink grapefruits and segment, set aside. Juice the remaining 4 to obtain 400ml juice. Place the juice in a pan and add the agar agar, bring to the boil stirring all the time, allow to boil for 1 minute and then pour into a plastic tray approx 2cm deep. Place juice in fridge to set. Once set hard demould the gel, dice 1/2 of the gel into 2cm dice and set aside, the rest place into a blender with the Kikkoman soy sauce and blend until smooth and ketchup-like, pass through a strainer and place in a squirty bottle.

Finely chop the asparagus. Bring the coconut milk up to the boil and then add half the asparagus , boil until asparagus is cooked, remove from the heat and add the remainder of the asparagus, blend until smooth. Set aside.

In a small pan reheat the langoustines in a little seasoned butter and water, warm the puree back up and place a small amount in a bowl, place the two langoustines on top, garnish with the diced gel and small squirts of the gel puree, garnish with the micro leaves and serve.