Name: Langoustine Cocktail
Yield: Makes 4 to 6 Portions
Cuisine: British
Ingredients: 1 baby gem lettuce, shredded; 1 avocado, halved and diced; ½ iceberg lettuce, shredded; 25 g (1 oz) tomato ketchup; Dash of Worcestershire sauce; 25 g (1 oz) sweet chilli sauce; 100 g (3½ oz) mayonnaise; 16 fresh Scottish langoustine; Dash of brandy; 250 g (9 oz) North Atlantic prawns; 100 ml (3½ oz) white wine vinegar; 200 ml (7 fl oz) good oil; ½ lemon; 1 tablespoon wholegrain mustard; 2 tablespoons Dijon mustard; 1 teaspoon caster sugar; Juice of ½ lemon; Salt and pepper; 4 spring onions, finely chopped; 12 cherry tomatoes, halved; Squeeze of lemon juice; ¼ cucumber, chopped; 1 teaspoon paprika; 4 radishes, sliced

Preparation info

Makes
4 to 6
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a classic. At one point it would have been the height of sophistication to serve a prawn cocktail at a dinner party. It hit our tables in the early seventies and has never really left. I have a recipe on the menu at my restaurant, Creel Caught, very close to this one and it’s brilliant to see it going out, especially to our younger guests who might be having one for the first time. I have upgraded this with some stunning Scottish langoustine.

A point to note: if you allow yo