Our friends at Seafood from Scotland sent us this recipe to share.

Part of the wider Scotland - a Land of Food and Drink umbrella - Seafood from Scotland is the national brand representing all of the Scottish seafood industry.

It is a hugely important sector for the economy and our seafood is in demand right around the world from San Francisco to Singapore.

Not that this should stop us from scoffing plenty of it.

The story of Scottish seafood

Seafood from Scotland have produced a rather fine, 60 page e-book which tells the story of Scottish seafood from the islands to the lowlands.

It's packed with interviews with everyone involved in the industry from fishermen to chefs via buyers and producers.

As well as recipe ideas, it also contains a handy guide to almost two dozen key species of seafood found in the waters around Scotland.

If you have ever wondered when velvet crabs are at their best or pondered how big cod can grow then this guide has the answers.

We recommend you browse the e-book while grazing on these lightly spiced langoustines.

Chilled langoustines with Thai flavours

Ingredients

12 langoustines

2tbsps soy sauce

2tbsps fish sauce

28g sugar

1 whole chilli, finely chopped

1 clove garlic, finely chopped

Juice of 2 limes

50g fresh coriander, chopped

Black pepper and sea salt flakes

sprig of coriander and lime wedge

Method

Poach the langoustines in boiling, salted water for four minutes.

Meanwhile, heat the soy sauce, fish sauce and sugar together until dissolved and then add the chopped chilli, garlic and lime juice.

Drain the langoustines and pour the warm sauce mixture over them.

Season to taste with the black pepper and sea salt flakes.

Sprinkle with coriander and refrigerate until cool.

Serve garnished with sprig of coriander and lime wedge.