Summer Langoustines (Dublin Bay Prawns) with Cayenne Pepper & Potato Salad

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!