Dublin bay prawns with a pepper, lemon and avocado oil salsa

Seafood lovers are in for a treat with Kevin Dundon's simple, stylish prawn recipe, cooked in a matter of minutes
By Kevin Dundon
Dublin bay prawns with a pepper, lemon and avocado oil salsa
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 30 g clarified butter
  • 1 clove garlic, shredded
  • 5 whole prawns, raw, ideally Dublin Bay prawns, butterflied
  • 1 pinches black pepper
  • 1 dashes of white wine
  • 1 tsp grated lemon zest
  • 0.5 red peppers, finely chopped
  • 1 tsp coriander, finely chopped
  • 40 ml avocado oil
  • 1 lemons, juice
  • 1 tsp cracked peppercorns, to garnish


1. Heat the clarified butter in a frying pan. Add the garlic and fry for 2-3 minutes until softened and fragrant. 2. Add the prawns, season, and pour in the white wine and lemon zest. Cook for 3-4 minutes, until the prawns have turned pink and opaque. 3. To serve, place some watercress on top of a wedge of crusty toasted bread on a serving plate. Arrange the prawns so that they cascade off the bread onto the plate. 4. Spoon the garlic butter left in the cooking pan over the top. Garnish with cracked pepper. 5. Sprinkle over the red pepper and coriander and drizzle generously with avocado oil and lemon juice. Serve at once.

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