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Dingle Bay Prawn Boil | DonalSkehan.com
  • summer

Dingle Bay Prawn Boil

February 28

A seafood boil’s success comes down to the boiling liquid the shellfish cooks in. Jess Murphy from Galway’s Kai restaurant makes a particularly special one with ale and seafood as prominent flavours make it ideal for really meaty large langoustines. I made this recipe while wild garlic was still in season, but you can easily make the bagna cauda without it and serve with vibrant purple chive flowers.

  • serves Serves 8
  • time 60mins

Method

  1. 1. For the court bouillon, place a large pot over a high heat, add all the ingredients and top up with 1 litre of cold water. Bring to a steady simmer and cook for 35 minutes or until the liquid is aromatic. Strain the liquid into a clean pot with a fine sieve.
  2. 2. For the wild garlic bagna, place the anchovies in a frying pan with the olive oil and place over a medium heat, when they begin to dissolve add the minced garlic & leaves and stir through. Cook until the garlic becomes aromatic and then add the butter. When the butter is melted and begins to bubble, remove from the heat and transfer to a small serving bowl.
  3. 3. To cook the dublin bay prawn boil, bring the pot of strained court bouillon to a rolling boil and then add the potatoes to cook for 10 minutes. Add the corn next and cook for 3 minutes before adding the Dublin Bay prawns and turning off the heat. The prawns should be cooked after 3-4 minutes. Add iced water to stop the cooking and allow the pot to sit and infuse while you get set up to serve.
  4. 4. To serve, lay a table with plenty of newspaper, to soak up any excess moisture. Strain the liquid from the prawns and potato and tumble everything straight onto the table. Garnish with lemon wedges and serve with plenty of crusty sourdough bread and the bagna cauda.

Ingredients

For the court bouillon:

handful dried dillisk seaweed

1 large white onion, chopped

1 bunch thyme

1 small bunch parsley

3 sticks of celery

3 large carrots, chopped

2 lemons, halved

3 bay leaves

1 tbsp black peppercorns

1 tbsp fennel seeds

3 tbsp apple cider vinegar

33fl oz pale ale

2 tbsp salt

2 tbsp sugar

 

For the wild garlic bagna cauda:

12 anchovy fillets

3 large cloves garlic, minced

4.5oz butter

 

Small handful of wild garlic leaves, finely chopped

2 tbsp olive oil

 

For the pot:

35 Dublin Bay prawns

35oz of baby potatoes

4 corn cobs, cut in half

 

To serve:

Sourdough bread, sliced

Wild garlic flowers

Newspaper pages

Lemon wedges

For the court bouillon:

50g dried dillisk seaweed

1 large white onion, chopped

1 bunch thyme

1 small bunch parsley

3 sticks of celery

3 large carrots, chopped

2 lemons, halved

3 bay leaves

1 tbsp black peppercorns

1 tbsp fennel seeds

3 tbsp apple cider vinegar

1 litre pale ale

2 tbsp salt

2 tbsp sugar

 

For the wild garlic bagna cauda:

12 anchovy fillets

3 large cloves garlic, minced

125g butter

 

Small handful of wild garlic leaves, finely chopped

2 tbsp olive oil

 

For the pot:

35 Dublin Bay prawns

1kg of baby potatoes

4 corn cobs, cut in half

 

To serve:

Sourdough bread, sliced

Wild garlic flowers

Newspaper pages

Lemon wedges

You'll Need

Large Pot

Fine Sieve

Frying pan

Old Newspaper