Ingredients

• 60g/2¼oz unsalted butter
• 1 lemongrass stalk
• finely chopped
• 3 garlic cloves
• finely chopped
• ½ tsp cayenne pepper
• 1 tbsp lime juice
• 4 tsp garlic powder
• 2 tsp dried oregano
• 1 tbsp paprika
• pinch smoked paprika
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 2 tsp cayenne pepper
• 2 tsp dried thyme
• 2 tsp onion powder
• 7g Cajun spice mix (see above)
• 2 tbsp fish sauce
• 1 lemongrass stalk
• smashed
• 10g palm sugar
• 5 garlic cloves
• unpeeled and smashed
• 50g/1¾oz shelled mussels
• cleaned and prepared
• 50g/1¾oz shelled cockles
• cleaned and prepared
• 50g/1¾oz shelled clams
• cleaned and prepared
• 2 shelled razor clams
• cleaned and prepared
• 2 raw langoustines
• heads removed
• shells removed and de-veined
• 1 tbsp vegetable oil
• 100g/3½oz rice sticks or rice noodles
• 1 tbsp fresh chopped coriander
• 1 tbsp fresh chopped Vietnamese mint
• ½ lime
• juice only
• small handful edible spring flowers
• to garnish

Directions

• For the spiced butter sauce
• place all of the ingredients in the bowl of a food processor and blitz. Set aside.
• For the serving ingredients
• heat the oil in a frying pan and when very hot
• add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside.
• For the Cajun spice mix
• mix all of the ingredients in a bowl. For the shellfish cooking liquor
• add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels
• cockles
• clams and razor clams to the cooking liquor
• cover and cook for 1–2 minutes and then add the langoustine for 2 minutes
• or until the langoustine is cooked through.
• In a separate saucepan
• heat the spiced butter sauce until it is foaming and starts to turn golden.
• Drain the shellfish
• retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor
• adding the crispy rice sticks and half of the coriander and mint.
• Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately.