The Ultimate Scottish Prawn Cocktail

Food Starters

This dish is something to behold. With the coast in easy reach, I can get my hands on the finest seafood our island can offer. I love the prestige of […]

4 Servings
Ingredients
Scottish langoustine 16
Little baby gem lettuce 1
Cherry tomatoes 1 punnet, diced finely
Cucumber ½ finely diced
FOR THE BLOODY MARY COCKTAIL SAUCE
Lemon 2 small
Lime 1 small
Ketchup 1 cup
Chilli Sauce 1 cup
Prepared White Horseradish 2 tbsp
Vodka 2 tbsp
Sherry 1 tbsp
Worcestershire sauce 1 tbsp
Celery salt 1/8 tsp
Mayonnaise 6 tbsp
Method
  1. Cook the langoustines in their shell in boiling water for one minute. Cool in shell at room temperature. Peel, leaving four unshelled
  2. Place lettuce in centre of individual plates with 3 prawns on top, followed by the cocktail sauce
  3. Garnish with cherry tomatoes and cucumber
  4. Finish with one whole langoustine
  5. BLOODY MARY COCKTAIL SAUCE
  6. Finely grate lemon zest, juice of lemons into a bowl
  7. Juice lime into a separate bowl
  8. In a non-reactive bowl, mix 3 tbsp of lemon juice, 2 tbsp of lime juice, and lemon zest with all of the remaining ingredients
  9. Add more horseradish, lemon juice, or celery salt to taste before serving. Sauce can be refrigerated for up to a week