This prawns recipe is served with a lovely fresh dressing. It will keep in the fridge for several days so it is worth making extra to serve with green salads, slaw or simple steamed vegetables.
Dublin Bay Prawns Recipe with an Asian Dressing by Bord Bia
Time: 20 minutes
- 300g Dublin Bay Prawns
- 25g butter
- 1 garlic clove, peeled and finely chopped
- 150g pan to wok medium noodles
- 1 large carrot, peeled and grated
- Half red onion, finely sliced
- 1 fennel bulb, cut in half, core removed, and remainder of bulb thinly sliced
- 1 red pepper, thinly sliced
- 60g mange tout, thinly sliced lengthways
- 2 tablesp. coriander, roughly chopped
- 50g roasted cashew nuts, chopped
- Salt and freshly ground black pepper
- 1 lime, zest and juice
- 1 garlic clove, minced
- 3 cm fresh ginger, finely grated
- 1 red chilli, seeded and finely diced
- 1 teasp. honey
- 1 tablesp. sesame oil
- Drain the prawns if frozen. Melt half the butter in a large frying pan over a medium heat. Add half the garlic and allow to cook for a minute. Then add half the prawns. Cook for two minutes, stirring regularly. Remove and set aside. Add the remaining butter and garlic to the pan then add the rest of the prawns. Cook and remove from the heat.
- Place the noodles in a large bowl. Add the carrot, onion, fennel, red pepper, mange tout, coriander and cashew nuts. Mix well together and season.
- To make the dressing: Mix the lime zest and juice, garlic, ginger, chilli, honey and sesame oil. Season and taste.
- To serve: Mix the dressing through the noodle mixture. Divide the noodle salad between 4 plates and scatter the prawns on top.