Halve <quantity>2</quantity> langoustines. Dry the meat with paper towels and dice it. Transfer to a bowl

Add <quantity>½<unit>tsp</unit></quantity> of whole grain mustard, <quantity>½<unit>tsp</unit></quantity> of Dijon mustard, and <quantity>1<unit>tsp</unit></quantity> of mayonnaise

Add <quantity>½<unit>tbsp</unit></quantity> of chopped chives and <quantity>½<unit>tsp</unit></quantity> of vinegar

Season with salt and black pepper to taste. Mix to combine. The langoustine stuffing is ready

Bring a medium pot of of water to a boil

Remove the stem of <quantity>1</quantity> heirloom tomato. Make a cross in the bottom of the tomato

Submerge the tomato in boiling water for 30s

Transfer the tomato to a bowl with cold water to stop the cooking process. Peel it

Halve, deseed and slice the tomato into thin strips. Set aside

Place <quantity>¼<unit>cup</unit></quantity> of cornstarch in a bowl. Add <quantity>1</quantity> egg white and mix until you obtain a thick, runny and creamy mixture

Brush the back of <quantity>8</quantity> shiso leaves generously with the cornstarch mixture

Place 1 tbsp of the Langoustine Stuffing in the center of the shiso leaf, on the brushed side. Close the leaf, and press gently to seal. Repeat the process with all leaves

Preheat to <temperature>175<unit>°C</unit></temperature> enough oil to deep fry

Place <quantity>2<unit>tbsp</unit></quantity> of all purpose flour and <quantity>2<unit>tbsp</unit></quantity> of cold beer in a bowl. Mix until you obtain an homogeneous batter

Dip the stuffed shiso leaves in the batter and fry them one at a time, turning them occasionally until golden and crisp

Plate the fried shiso leaves and top with a few strips of the heirloom tomato. Add hot sauce to taste

Garnish tarragon leaves. The deep fried shiso with langoustine is ready