800 g/1.5 lb langoustines or Dublin Bay prawns
1 onion, chopped
1 carrot, chopped
300 ml/2 pint Mayonnaise
200 ml/7 fl oz single cream
1 teaspoon Worcestershire sauce
1 teaspoon tomato ketchup
1 teaspoon gin, or to taste
1 teaspoon whisky, or to taste
1 lettuce salt


1.Bring a pan of lightly salted water to the boil. Add the langoustines or prawns, onion and carrot and cook for 2-5 minutes until tender.
2.Drain well and peel the langoustines or prawns. Mix together the mayonnaise, cream, Worcestershire sauce and ketchup in a bowl.
3.Sprinkle with gin and whisky, season with salt to taste and stir. Line 4 serving dishes with the most tender lettuce leaves.
4.Divide the langoustines or prawns among them and spoon over the sauce.
5.Chill in the refrigerator until ready to serve.

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