November Recipe

Dublin Bay Prawns with white wine, garlic and buyer sauce, grilled sourdough toast

by Brian Topping

prep: 20mins; cook: 100mins; difficulty level: easy; serves 1-2

Ingredients

• 6-8 whole Dublin Bay prawns
• 150ml dry white wine
• 1 blade of mace (nutmeg can be used alternatively)
• 1 pinch of nutmeg (use 2 pinches if you haven't got mace)
• 25g unsalted butter + extra for spreading on bread
• 3 garlic cloves
• 1 tsp of plain flour
• 3 tbsp of chopped flat leaf parsley
• seas salt & pepper to taste
• 1 bowl of cold water with a few ice cubes
• 1 slice of sourdough bread

Method

1. Bring a large saucepan of heavily salted water to a rolling boil.
2. Drop in the Dublin Bay prawns and cook for 3-4 mins then remove and place in bowl of iced water to stop the cooking process.
3. When cool enough to handle pat dry and remove tail meat by splitting shells being careful to keep meat intact. Remove the black digestive tract running down the back of the prawn meat and set aside.
4. In a pan heat the dry white wine with a pinch of nutmeg and a blade of mace, 2 cloves of finely chopped or grated garlic and reduce the liquid by half.
5. Add the butter until incorporated into the sauce.
6. Sift 1 teaspoon of plain flour into the liquid and cook for 2-3 mins on low simmer until sauce thickens.
7. Then add the prawn tail meat and heat through on low heat for a few mins to warm through.
8. In the meantime, rub the bread with a clove of garlic and butter on both sides. Place the bread in a griddle pan and heat on medium to high heat until it is crips and golden on both sides.
9. When the prawn tail meat is warmed through, adding the chopped parsley, a squeeze of lemon juice and season with salt and pepper to taste.
10. Serve immediately.

To Serve

Garnish with a slice of lemon. Enjoy!