Wed, 20 May 2026
Summer Langoustines (Dublin Bay Prawns) with Cayenne Pepper & Potato Salad
Ingredients: (serves 2)
· 8 medium sized whole fresh Langoustines per person (make sure to ask your fishmonger for fresh, whole prawns in the shell)
· 300g Baby potatoes (sliced in half)
· 3 Cloves of garlic (finely sliced)
· 1 Whole lemon
· 2 Large sprigs of dill (chopped)
· Large bunch of parsley (chopped)
· 2 Tbsp of good quality mayonnaise
· 1 Tsp cayenne pepper
· 1 Tbsp of olive oil
· 1 Tbsp of butter
· Splash of white wine
· Sea salt
· Black pepper
Method:
· Langoustine - Starting with the prawns, lay each prawn out straight, flat, on a chopping board. Then using a large sharp knife, cut the prawn from the head down through the back and tail, so that the prawn is in two halves. Do this with each prawn. Now place a large pan on a medium high heat, and add your oil and butter. Once the butter has melted and the oil is hot, add the prawns. After a minute cooking, add your wine, garlic, cayenne, and a good squeeze of lemon. Allow the prawns to fry in the shells for about a minute, or until you see the meat starting to turn white, then add half the dill, a good pinch of salt and pepper, and mix well. The prawns will only take 3 minutes to cook.
· Potato Salad - Simply place your potatoes in a large bowl, add the rest of the dill, all your parsley, mayonnaise, a good squeeze of lemon, then mix well until all the potatoes are coated, and season to taste.
· To Serve - Serve this family style, pour your prawns onto a large serving platter, covering them with the sauce from the pan, bring to the table with your bowl of potato salad, and allow people to help themselves. Enjoy!
