The Coburg Prawn Cocktail


Prep Time: 


Cook Time: 



  • 2 - 4 People


• 400g cooked shell-on prawn 
• 2tsp Garlic butter
• 4 baby gem lettuce, washed and trimmed
Coburg Spicey Cocktail Sauce 
• 5 tbsp mayonnaise
• 1tbsp olive oil
• 1tbsp lemon juice
• 1tbsp orange juice
• 1tsp paprika, 
• 1tbs 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
• 50gr green olives
• 1 pinch of parsley
• 1 pinch of chives
• 1 pinch of dill
• 2 garlic cloves
• Salt and Cracked Black Pepper
• Wedge of Lemon



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, Season with salt and black cracked pepper to taste, you cool it down and place in fridge for later consumption.

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