header banner

Pint of prawns

This is a British summer classic – genius with a pint of beer on a hot afternoon! If you've no time to make the Marie Rose sauce, buy mayo and add the flavourings.

Nutritional Information (amount per serving)


Serves 4   Approx time: 20   Difficulty: super easy


  • 1 free-range egg yolk
  • 1 teaspoon Dijon mustard
  • 600 ml extra virgin olive oil
  • tomato ketchup
  • Worcestershire sauce
  • brandy
  • 2 lemons, plus extra lemon halves to serve
  • 1 red chilli
  • a few fresh parsley or thyme stalks
  • 20 big fat raw prawns, from sustainable sources, ask your fishmonger
  • 12 raw langoustines, from sustainable sources, ask your fishmonger


Make the sauce by whisking the egg yolk and mustard in a bowl, then add the oil drop by drop. After blending in a quarter of the oil, add the rest more quickly, whisking all the time. Season with sea salt, pepper, a dash each of ketchup, Worcestershire sauce, brandy and a squeeze of lemon juice.

Heat a large pan of salted water and add the lemon zest (use a vegetable peeler to get big strips) and remaining juice with the chilli and the herb stalks. When the water is boiling, cook the prawns and langoustines in 3 batches for 2–3 minutes, until they turn pink, curl slightly and are cooked all the way through. Drain well and allow to cool before chilling in the fridge. Discard the chilli, lemon zest and herb stalks.

Pile the prawns and langoustines into 4 pint glasses and serve with the sauce, crusty bread and butter, lemon halves, finger bowls and pints of bitter!

Copyright © 2014 JamieOliver.com