Dublin Bay Prawn Cocktail

Name: Dublin Bay Prawn Cocktail
Yield: Serves Four
Cuisine: Ireland
Ingredients: malt vinegar, 2 tsp; juice of 1 large lemon; lettuce leaves, which may be shredded or left whole, for lining the bowls or glasses; a sprig of parsley, chopped; 10 to 12 Dublin Bay prawns, cooked and prepared for use – if buying whole ones ask for ¾ kilo (1½ lb) or just under; whipped cream, 3–4 heaped tbs; salt and pepper; salt and pepper; a little Worcestershire sauce and tomato ketchup, to taste; a little Worcestershire sauce and tomato ketchup, to taste; horseradish, 2 tsp, grated or from a jar

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

The word cocktail does not sound either Irish or old; but this has been the traditional way of eating Dublin Bay prawns in Dublin, at least from the time my maternal grandmother lived there.

Ingredients

10 to 12 Dublin Bay prawns, cooked and prepared for use – if buying whole ones ask for ¾ kilo (1½

Europe
Ireland
Dublin
Fish course
Pescatarian
Gluten-free

Method

Make the sauce by mixing the ingredients together thoroughly.

Shell your cooked prawn tails, remove the thread of gut from each and cut them into cubes or chunks. Combine these with the sauce and chill. Line four small bowls or suitable glasses with the lettuce leaves, then distribute the prawn mixture between them.

If your prawns had corals, these may be sieved and used to garn