Classic prawn cocktail with langoustines

Classic prawn cocktail with langoustines

Home Comforts
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.


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


  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.


  • 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.
James Martin
Saturday Kitchen
comfort food
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