Kikkoman masters 20

The Ultimate Scottish Prawn Cocktail

Jacqueline O’Donnell, chef/patron (aka Big Sis) of The Sisters Restaurants, Glasgow
Serves: 4
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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 the Scottish lobster, however, give me a dozen fresh Scottish langoustines – still nipping – with a spoonful of bloody Mary cocktail sauce anyday!


  • Scottish langoustine 16
  • Little baby gem lettuce 1
  • Cherry tomatoes 1 punnet, diced finely
  • Cucumber ½ finely diced
  • 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


  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
  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
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