Roast Langoustines with Bearnaise Dip
You can use tiger or king prawns if you prefer. Serve with a large bowl of Mary Berry's Bearnaise Sauce and slices of good bread and butter. Fingerbowls with lemon slices are a must!
12 uncooked langoustines in the shell
oil
a jar of Mary Berry's Bearnaise Sauce
Pre-heat the oven to 200/ Gas mark 6
1. Pour a little oil into a bowl, put the langoustines in the bowl and turn with your hands wiping oil over them. Arrange on a baking sheet
2. Roast the langoustines for about 5 minutes in a preheated oven, then leave to cool.
3. Arrange on a big platter with a bowl of Mary Berry's Bearnaise Sauce in the middle to dip in.
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