James Martin’s Classic Prawn Cocktail With Langoustines


The 1970s are back… well, they should be, as people seem to love stuff like this when you serve it at home

• 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.

Recipe courtesy of James Martin, extracted from Home Comforts


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