In a heavy bottom saucepan, heat oil and add garlic, green onion, thyme and vegetable or chicken bouillon. Stir to mix and let sauté for about 1 -2 minutes. Add 3 cups water, stir and bring to a boil.

In a bowl, mix cornmeal with 1 cup of water and make sure it is well mixed and with no lumps. Stir in cornmeal slowly in the boiling pot. Add hot pepper. Lower heat, cover ajar and continue to cook cornmeal and stirring occasionally until water has evaporated about 20 to 30 minutes. Remove thyme before serving.

Add thawed langoustines in a large bowl with lime juice and cold water. Let soak for a couple of minutes and drain. Make sure the water is completely drained.

In a frying pan or skillet, add garlic, onions and scallions. Let fry for about 2 minutes then add langoustines. If you notice the langoustines have water, let cook until the water is almost evaporated. It should take about 2 minutes on medium high heat. Add chill paste, oyster sauce and champagne vinegar. Keep stirring until everything is completely blended. Cook another 3 - 4 minutes, remove from heat and serve hot.

Use appetizer spoons, small appetizer plates or serve as regular meal.