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Ask the expert: What's the secret to making the perfect prawn cocktail?


Garry Hughes, Executive Chef at 
The Shelbourne Hotel

"The quality of the prawns is key. I'd 
recommend using Dublin's finest - Dublin 
Bay Prawns.

"Make your own mayonnaise with Dijon 
mustard, egg yolks, good white wine vinegar and a half measure of olive oil or rapeseed oil.

"Mix the homemade mayonnaise with 
ketchup and a little Tabasco to create the 
Marie Rose sauce.

"For the kick add a sprinkling of cayenne pepper and grated fresh horseradish and serve on crisp hearts of Romaine lettuce and freshly diced and peeled tomatoes."


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