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Langoustine Hodi & Noodle Crisp
As seen on TV
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Langoustine Hodi with Sambol and Egg Noodle Crisp
Jack's quarter-final starter: a Sri Lankan-style hodi (a light coconut curry sauce with garlic, onion, ginger, turmeric and chili) with langoustines, a sambol and a crisp egg-noodle garnish. Langoustines are delicate and turn tough and rubbery if overcooked.
Guest judge: "Within the hodi, you've got all the flavors you're looking for - coconut, a bit of chili."
Guest judge: "My langoustines are just slightly chalky, but that really is me nitpicking. The noodle crisp adds an extra dimension."
Judge: "We've ended up with langoustine which have had too long, but wow, he has really delivered on that sauce - one of the best things I've tasted in the entire competition."
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