The Coburg Prawn Cocktail Recipe from the Conrad Dublin

This prawn cocktail recipe is from the Coburg Brasserie at the Conrad Dublin. Bring a taste of this modern bistro to your home with their twist on the classic, a perfect dish to start a meal.

Ingredients:

– 400g cooked shell-on prawn
– 2tsp Garlic butter
– 4 baby gem lettuce, washed and trimmed

Coburg Spicy Cocktail Sauce
– 5 tbsp mayonnaise
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tbsp orange juice
– 1 tsp paprika,
– 1 tbsp Worcestershire sauce
– 1 tsp English mustard
– 1 tsp white wine vinegar
– 1 tsp chili sauce
– 3 tbsp ketchup
– ½ tsp Tabasco sauce

All finely diced
– 2 large gherkins
– Half red onion
– Half red pepper
– Half green pepper
– 50g green olives
– 1 pinch of parsley
– 1 pinch of chives
– 1 pinch of dill
– 2 garlic cloves

Seasoning
– Salt and Cracked Black Pepper

Dressing
– Wedge of Lemon

Method:

1. With a sharp knife, score down the back of the prawn. Remove the thin, digestive tract with the tip of the knife. Rinse the prawns under running water and pat dry with paper towels.
2. Melt the garlic butter in a large frying pan. Fry over a high heat, stirring, for 3 – 4 minutes until the prawns are pink, at the last minute add a pinch of chopped dill and chives.
3. For spicy cocktail sauce- mix together mayonnaise, olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, English mustard, white wine vinegar, chili sauce, ketchup and Tabasco sauce.
4. Add finely diced gherkins, red onion, red pepper, green pepper, green olives, parsley, chives, dill and garlic cloves.
5. Serve immediately on a bed of baby gem leaves with two spoons of cocktails sauce and a lemon wedge.
6. Season with salt and black cracked pepper to taste, you cool it down and place in fridge for later consumption.

Dmitry Stroykov, head chef at The Coburg offers a true brasserie experience with dishes prepared from fresh and local produce. The Conrad is in heart of Dublin city and caters for casual brunches, an early pre-theatre dinner or a late supper. Enjoy delicious food including seafood bouillabaisse, roaring water bay rope mussels, Coburg club sandwich and lobster and prawn ravioli.