Dublin Bay Prawns with an Avocado Tartar Sauce and Seared Potato Bread Cake Recipe

Vegetables and prawns are saut�ed then placed on top of a seared piece of potato bread. Served with a unique tartar sauce recipe that also incorporates Fresh Hass Avocado.

Recipe developed by Chef Matthew Murphy - New Orleans

Re-Calculate: Ingredients

Ingredients:

¹/₂ oz. sunflower oil
3 oz. dublin bay prawns (jumbo shrimp can be used), shelled
¹/₄ clove garlic, chopped
¹/₄ tsp. ginger, grated
2 oz. napa cabbage, shaved
2 oz. zucchini, sliced
1 oz. red onion, sliced
1 sprig cilantro, chopped
1 tsp. lemon juice
1 slice of potato bread
¹/₂ oz. butter
1 small, ripe, Fresh Hass Avocado
4 oz. mayonnaise
¹/₂ oz. capers, chopped
¹/₂ oz. gherkins, chopped
shaved fennel for garnish

Instructions:

Saut� the prawns in oil until slightly pink. Slowly add the garlic, ginger, cabbage, zucchini, onion and juice of the lemon. Keep over high heat for 5 minutes or until vegetables are cooked.
Saut� the potato bread in butter on both sides until golden brown. Cut off the crust.
Mix the avocado, mayonnaise, capers, gherkins and the rest of the lemon juice.
Spoon the prawn mixture over the bread, finish with the avocado tartar around the outside of the plate and garnish with shaved fennel.

Dublin Bay Prawns with an Avocado Tartar Sauce and Seared Potato Bread Cake Recipe

+ Share your photo of this recipe

Category: Entree

Pin It

You Might Also Enjoy

Mediterranean Chicken Breasts with Avocado Tapenade Recipe

Prep Time: 15mins

Recommend Us:

Send this Recipe to a Friend

Comment on the Dublin Bay Prawns with an Avocado Tartar Sauce and Seared Potato Bread Cake Recipe

If you've tried this recipe and would like to share your comments about it with other visitors to the website or have a question about the recipe, please fill out the form below. We will review all comments, respond to questions and may publish comments of general interest.