Recipe for delicious dumplings with langoustines
Add the peeled and chopped tomatoes, tomato paste, spices and chili pepper (to taste, this dish goes well with chili pepper) and simmer for 5 minutes over high heat. Pour in 1.5 L of water.
Ingredients · Servings 4
- 1 kg of raw langoustines
- 1 large onion
- 1 small bunch of chives (local onions)
- 2 cloves of garlic
- thyme
- laurier.
- 2 beautiful, ripe tomatoes
- 2 heaped teaspoons of tomato paste
- Caribbean chili pepper
- Salt, pepper, 8 cloves
- Neutral oil (sometimes I use annatto oil or red butter)
- 2 small bowls of flour
- lukewarm water (not very hot - about 1 glass)
- cell
Method · 1 h 10 min
- Heat the oil, add the chopped onion and scallions. Add the crushed garlic and bouquet garni, then let it simmer for a bit.
- Add the peeled and chopped tomatoes, tomato paste, spices, and chili pepper (to taste; this dish goes well with chili pepper) and simmer for 5 minutes over high heat. Pour in 1.5 liters of water.
- To prepare the dumplings: mix the flour with the water and salt, make a bread dough by kneading it for 15 minutes, at first the dough is sticky then it becomes supple.
- Form balls the size of a small olive or chickpea; they will expand a little anyway. Once boiling, stir in the dumplings and mix with a wooden spoon.
- Cook for 30 minutes over medium heat, adding water if necessary, keeping in mind that the ombré needs enough water to cook, just like pasta. The sauce will thicken thanks to the ombré, which will swell easily (proof that they are cooked).
