Crispy Langos with hot tuna mash
Cooking time: 20 minutes | Servings: 4
Who doesn't like Langos?! In this recipe, we make them extra crispy & the combo between the hot tuna and crispy pea shoots is almost unbeatable!
Pontus Karén | Trekking & Expedition
Ingredients:
2 Puff pastry rolls
Rapeseed oil
1 Red chili
Can of Tuna
1 Red onion
2 tbsp Mayonnaise
2 tbsp Crème fraiche
Lemon juice
2 tsp Sambal oil
2 Pack Pea shoots
Salt & pepper
Living it large?
Eating langos in nature is absolutely magical & above all, it can be topped with many different toppings, in this recipe we make them a little extra crispy by deep-frying puff pastry.
Instructions:
PREPARE AT HOME
01
Finely chop your red onion
02
Slice the chili very thinly
03
Mix with mayonnaise, cremé freiche, lemon juice, cremé freiche and season with salt & pepper
COOK OUTSIDE
01
Roll out the puff pastry & cut out rectangles
02
Cover the bottom of the frying pan with rapeseed oil & heat up
03
Fry the rectangles on both sides until they are crispy & fluffy
04
Add the tuna mixture & top with crispy pea shoots!
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