Dublin Bay prawns and other prawns
“Dublin Bay prawn” is the Irish name for the Norway lobster, also sold as langoustine or scampi. It is a small, lobster-like shellfish landed in Irish waters, with Howth near Dublin being one well-known fishing port for them. The meat is sweet and delicate and is usually cooked very briefly.
Many other recipes use ordinary prawns, either small cold-water prawns or larger king prawns. The recipes below work with whichever you can buy. Dublin Bay prawns cost more and are best kept simple, while king prawns and regular prawns suit the bolder dishes. For a spicier approach to the same shellfish, see our Jamaican prawn recipes.
Garlic butter prawns
A restaurant classic and one of the quickest ways to cook prawns at home.
Ingredients (serves 2 as a starter)
- 250-300g raw peeled prawns, or whole Dublin Bay prawns
- 40g butter
- 2-3 cloves garlic, finely chopped
- A squeeze of lemon, plus wedges
- Chopped parsley
- Salt and pepper
- Crusty bread or brown soda bread to serve
Method
- Pat the prawns dry. Dry prawns brown better and do not steam in the pan.
- Melt the butter in a frying pan over a medium heat and add the garlic for about 30 seconds, without letting it brown.
- Add the prawns and cook for a couple of minutes each side, until they turn pink and opaque and curl into a loose C-shape.
- Finish with lemon juice, parsley and seasoning, and serve with bread for mopping up the butter.
Prawn cocktail
A 1970s-style prawn cocktail is still a popular starter, particularly at Christmas, which links it with the festive spreads in our pieces on Irish turkey recipes and Irish New Year’s foods.
Ingredients
- 250g cooked, peeled prawns
- 1/2 head iceberg lettuce, shredded
- Optional: diced tomato and cucumber
Sauce
- 150ml mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- A dash of Tabasco, to taste
- Juice of 1/2 lemon
- Salt and pepper
Method
- Mix the sauce ingredients and chill.
- Layer the lettuce, vegetables and prawns in glasses.
- Spoon over the sauce, garnish with parsley and a lemon wedge, and serve cold.
If you use thawed frozen cooked prawns, drain and pat them dry so the sauce does not become watery.
Dublin Bay prawn bisque
Bisque turns shells and trimmings into a rich, creamy soup. It takes longer but is good for a special meal.
Outline of the method
- Soften chopped onion, leek and fennel in butter, then add tomatoes and cook until the moisture reduces.
- Add a splash of sherry and let it reduce by half.
- Add the prawns (heads on if you can), a small amount of rice for body, cream and herbs such as thyme, parsley and a bay leaf. Simmer gently for about 45 minutes, stirring occasionally.
- Remove the herbs and shells, blend the soup and pass it through a fine sieve.
- Season with lemon juice, a pinch of cayenne and salt. Serve with a few freshly cooked prawns in each bowl.
Cream and shellfish make this a rich dish. Check for allergens if cooking for guests, since shellfish and dairy are major allergens.
Cooking king prawns
King prawns are large and cook fast. Common ways include:
- Pan-frying or grilling: about 2-3 minutes per side over medium-high heat.
- Boiling: drop into simmering salted water for 2-3 minutes.
- Roasting: a hot oven for around 6-8 minutes.
The signs of doneness are the same whichever method you pick: the flesh turns opaque and the shell or flesh turns pink. Overcooking makes them rubbery, so remove them from the heat as soon as they are ready. Raw prawns should be cooked until fully done and never left at room temperature for long.
Frozen vs fresh
In many shops, “fresh” prawns have actually been frozen and thawed, so quality frozen prawns are a perfectly good choice. Some tips:
- Raw frozen prawns are more versatile than pre-cooked ones, because you control the cooking.
- Thaw overnight in the fridge, or in a sealed bag in cold water for a short time. Do not refreeze prawns that have thawed.
- Look for firm, evenly coloured prawns with little ice glaze or freezer burn, and check any sustainability labelling you care about.
- Pat dry before cooking.
If you are cooking for pregnant guests, older people or anyone with a weakened immune system, follow official food safety guidance on shellfish.
FAQ
What is the best way to cook king prawns?
Quick, high heat is best: pan-fry or grill for a few minutes until pink and opaque. A garlic butter finish is a reliable choice.
What is an Irish seafood dish?
Seafood chowder, smoked salmon, oysters, mussels, and Dublin Bay prawns in garlic butter are all commonly named.
Are frozen prawns as good as fresh prawns?
Often yes. Prawns are frequently frozen soon after being caught, and many “fresh” counter prawns were previously frozen. Thaw them properly and they cook well.
Who sells the best frozen prawns?
There is no definitive answer. Compare the labels on supermarket and fishmonger ranges for whether they are raw or cooked, the ice glaze, origin and certification, and read reviews that match your own tastes.