Dublin Bay prawns are the key ingredient for this recipe, somewhat more expensive but they are a sweeter than Asian tiger prawns and they don't have a rubbery texture. It's this sweetness combined with the peppery radishes that really make this dish work.
The trick is not to overcook, barely two minutes of boiling is all that's required to get the best flavour and texture from the prawns. Next time you are on the road, just find the local fishmonger for the freshest ingredients. This recipe is worthy of any fine dining restaurant and can be whipped together in less than 15 minutes - true camping style. If you don't want to have fishy odours in your motorhome you can always use your outdoor gas burner.
Ingredients (Serves 6)
30 large Dublin Bay prawns
15g butter
1 tablespoon olive oil
1 tablespoon sweet chilli sauce
2 Small fennel bulbs, cut in half, core and slice thinly
Some fennel or dill fronds
8 radishes, very thinly sliced.
Lemon Dressing (Batch Size)
3-4 teaspoons of Olive oil
2/3 juice of half a lemon
A little Dijon mustard
Pinch of castor sugar
Sea salt
Freshley ground black pepper
1. Combine the ingredients in a jam jar and shake
Cooking Instructions
1. Bring a saucepan of generously salted water to the boil, add the prawns to boiling water and and cook for 2 minutes only. Once cooked, drain immediately and spread the prawns onto a flat tray until they cool, before peeling.
2. Heat a non stick frying pan and melt the butter and olive oil, add the peeled prawns and then add a little sweet chilli sauce and heat for 1-2 minutes, stirring every now and then.
For the Salad
Combine the sliced fennel, herbs and radishes in a bowl and season.
Serve tossed salad with prawns on top and accompany with homemade brown bread. If you want to go all out, a summery Rosé from the Cabernet Sauvignon grape best compliments this dish.
