Leith's Prawn Cocktail

Leith's Prawn Cocktail
 
Author:
Recipe type: Appetizers
Ingredients
  • 1 kilogram small langoustines, prawns or extra jumbo shrimp; peeled and sliced into small pieces
  • 1 small carrot
  • 2 sticks celery
  • 1 small onion
  • 1 small white of leek
  • 1 glass white wine
  • 10 black peppercorns
  • 1 bay leaf
  • 2 Tablespoons white wine vinegar
  • 4 pints water
  • 1 sliced lemon
  • 1 sprig parsley
  • dill stalks
  • 1 Tablespoon coarse sea salt
  • Sauce:
  • 6 Tablespoons mayonnaise
  • 1 Tablespoon Heinz tomato ketchup
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco
  • 1 Tablespoon Cognac
Instructions
  1. Place all the ingredients, except the langoustines into a deep saucepan, bring to the boil and simmer for 15 to 20 mintues. Bring back and plunge in the langoustine for 2 to 3 mintues. Remove and cool. Peel the tails, but keep 4 whole aside for garnish.
  2. Prepare the cocktail sauce by mixing together all the sauce ingredients. Season to taste with a little salt, lemon juice and paprika then set aside.
  3. Prepare the salad by tossing together all the salad ingredients, season lightly with a little salt and lemon juice.
  4. First prepare the goblets or glasses by lightly beating the egg white with a fork and dip the rim into the egg white and then into the paprika, set aside. Gently divide the salad between the 4 goblets and equally divide the langoustine tails, season with a little lemon juice, spoon over the cocktail sauce, garnish with a little dill and serve with a wedge of lemon.

First prepare the goblets or glasses by lightly beating the egg white with a fork and dip the rim into the egg white and then into the paprika, set aside. Gently divide the salad between the 4 goblets and equally divide the langoustine tails, season with a little lemon juice, spoon over the cocktail sauce, garnish with a little dill and serve with a wedge of lemon.

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