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Rack of dublin bay prawns with mead salsa
This is a wonderful summer dish with a lovely combination of flavours.
It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 1/2 small red, yellow and green pepper, seeded and finely diced
- 1 small mild red chilli, seeded and finely chopped
- 1 plum tomato, seeded and diced
- 1 small red onion, finely chopped
- 5 fresh mint leaves, shredded
- 2 tbsp mead or Champagne
- juice of 1 lime
- 3 tbsp olive oil, plus extra for brushing
- 28 raw jumbo Dublin Bay prawns
- knob butter
- 1 tbsp white wine
- 350 g/12 oz ruby chard or spinach, thick stems removed
- salt and freshly ground black pepper
Rack of dublin bay prawns with mead salsa
To make the mead salsa, place the red, yellow and green pepper in a bowl with the chilli, tomato, red onion, mint, mead or Champagne, lime juice and olive oil.
Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact. Heat a large griddle pan until searing hot. Run 2 x 20 cm/8 in bamboo skewers through seven of the peeled prawns and repeat until you have four racks in total. Season to taste.
Brush the griddle pan with a little oil and add the racks of prawns, presentation side down. Cook for 1-2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan. Tip in the ruby chard or spinach and season generously, then sauté for a minute or two until just wilted. Remove from the heat and drain away any excess liquid.
To Serve
Divide the sautéed ruby chard among warmed serving plates and place a rack of the prawns on top. Drizzle over the mead salsa and serve the remainder in a small bowl at the table.