The Ultimate Scottish Prawn Cocktail

Food Starters Scottish

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 […]

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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

Cook the langoustines in their shell in boiling water for one minute. Cool in shell at room temperature. Peel, leaving four unshelled
Place lettuce in centre of individual plates with 3 prawns on top, followed by the cocktail sauce
Garnish with cherry tomatoes and cucumber
Finish with one whole langoustine
BLOODY MARY COCKTAIL SAUCE
Finely grate lemon zest, juice of lemons into a bowl
Juice lime into a separate bowl
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
Add more horseradish, lemon juice, or celery salt to taste before serving. Sauce can be refrigerated for up to a week

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