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Langoustine and Samphire Stif Fry

This is fabulous quick and easy dish to serve when you have guests. It only calls for a handful of ingredients but it is nutritious and tasty, provided you can get your hands on garlic chives, which are fragrant and impart a garlicky onion flavour. These can be found in the Chinese supermarkets. Or you could use baby tender leeks and spring onions to give the same sort of flavour.

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  • 1 tablespoon groundnut oil

  • 2 cloves garlic, finely chopped

  • 6 dublin bay prawns, boiled or 12 large raw tiger prawns, shelled, deveined, tail on

  • 1 teaspoon shaoshing rice wine

  • 150g fresh Marsh Samphire (see above), woody stems discarded or marsh samphire preserved in brine (or 150g garlic chives, washed, trimmed to 4cm length pieces)

  • 150g baby tender leeks and spring onions, washed, trimmed and cut into 4cm length pieces

  • 1 teaspoon light soy sauce

  • Sea salt


  • 1.

    Heat a wok over high heat and add the groundnut oil. Add the garlic and stir fry for a few seconds.

  • 2.

    Add the langoustine and stir-fry for 1-2 minutes (if using raw prawns, cook until they start to turn pink) then add the shaoshing rice wine or sherry.

  • 3.

    Add the samphire with a splash of brine, if using or add the fresh samphire, garlic chives.

  • 4.

    Add the leeks and spring onions and stir-fry for a minute, season with a little light soy sauce (and salt, if no brine is used), and then transfer to a serving dish and serve immediately.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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