Dublin Bay Prawns with Sea Lettuce Mayo

  • Servings: 2
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Dublin Bay prawns are not prawns as they are known in Australia, but more like a langoustine or scampi. They have the most lovely sweet flavour. I cooked this dish after I bought some from Nick’s Plaice in Howth, near Dublin and matched it with a salad of vegetables picked straight from the garden. You could substitute yabbies or prawns.

From Lyndey Milan’s Taste of Ireland: Episode 7, Dublin

Ingredients

  • 500g Dublin bay prawns in their shells
  • 1 bunch asparagus
  • 100g green beans, topped and tailed
  • 1 red onion, chopped
  • 6 leaves sorrel, shredded
  • Assorted lettuce eg red lettuce, baby gem
  • 6 cherry tomatoes, halved
  • Brown Irish bread, to serve

 

Court bouillon

  • 1 carrot, peeled and sliced
  • 1 stick celery, chopped
  • 1 red onion, chopped
  • 6 sprigs thyme
  • 1 bay leaf

 

Sea Lettuce Mayo

  • ½ cup dried sea lettuce
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup (125ml) extra virgin olive oil or a mixture of grapeseed and olive oil
  • 1 tablespoon chopped chervil

Instructions

  1. Rehydrate sea lettuce by covering with boiling water.
  2. Place a large pot over high heat. Add court bouillon ingredients and cover with cold water. Bring to the boil and add prawns. When it returns to the boil, if prawns have changed colour, remove them as they will continue to cook a little from the residual heat in them. Do not chill.
  3. To make mayo, whisk together egg yolk, salt, pepper, mustard and lemon juice until thick. Slowly whisk in the olive oil. Test to see that it coats the back of a spoon. Drain sea lettuce, squeeze out excess water and shred. Mix in to the mayo with chervil.
  4. Bring a medium saucepan of salted water to the boil. Add the asparagus and a minute later the beans. Cook until tender crisp, a couple of minutes. Drain and refresh in cold water. Drain
  5. Serve Dublin Bay prawns with a pot of the mayo. Build salad in a large serving bowl. Place red lettuce first, then baby gem, sorrel, onion, beans, asparagus and finally cherry tomatoes. Serve with crusty bread.
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