Classic prawn cocktail with langoustines

Classic prawn cocktail with langoustines

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

The 1970s are back… well, they should be, as people seem to love stuff like this when I have dinners at home. If you like you could push the boat out and make melba toast but, for heaven’s sake, stop at a melon boat. There is only so much us 70s children can cope with.

Ingredients

Quantity Ingredient
600g raw tiger prawns, shell on
600g raw langoustines, shell on
2 egg yolks
1 teaspoon dijon mustard
300ml vegetable oil
1 teaspoon worcestershire sauce
4 dashes tabasco sauce
25ml brandy
50ml tomato ketchup
sea salt
freshly ground black pepper
2 lemons
3 little gems, leaves separated
2 tablespoons ‘house’ dressing, (see note)
2 tablespoons mustard cress
1/2 teaspoon cayenne pepper
buttered brown bread, to serve

Method

  1. Place the prawns into a steamer set over a pan of boiling water. Cover and cook for 2½ minutes, then add the langoustines and cook for a further 1½ minutes until the prawns and langoustines turn pink and are just cooked through.
  2. Remove and allow to cool on a plate for 10 minutes before peeling and deveining if necessary.
  3. Meanwhile, place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a very thin stream, until the mayonnaise is thick. You may not need all the oil.
  4. Place the mayonnaise into a bowl, then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice and mix well. Cut the remaining lemon into four wedges.
  5. Place the Little Gem leaves into a bowl and toss with the dressing, then layer into a cocktail glass.
  6. Lay the peeled langoustines and prawns over the top, then spoon over the sauce and finish with a scattering of mustard cress, a pinch of cayenne pepper and a wedge of lemon. Serve with the buttered brown bread.

Note

  • To make the ‘house dressing’, place 1 egg yolk into a bowl along with 1 teaspoon of English mustard and 2 teaspoons of runny honey. Add 2 tablespoons of cider vinegar and whisk, then gradually add 150ml of vegetable oil, whisking all the time until thick and creamy.
Tags:
James Martin
Saturday Kitchen
comfort food
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