- 1kg Dublin Prawn Prawns
- 300g Onions
- 100g Carrots
- 100g Celery
- 100g Leeks
- 20g Garlic
- 80g tomato puree
- 1 Litre Fish stock
- 25ml Brandy
- Vegetable oil
- 15g Diamonds of Leek (blanched)
- 15g Diamonds of Carrots (blanched)
- 15g of Dillisk Seaweed blanched and chopped
- 10g cooked Pearl Barley
- 20g chopped flat parsley
- Peeled Prawn Tails (3 per portion)
Peel the Dublin Bay Prawns and keep all the shells and heads. (Keep the raw tails in fridge until later).
Heat a large heavy-bottomed pan until very hot, then add the oil. When the oil is very hot add the prawn shells, and stir until golden brown. Add the vegetables (from the main list of ingredients only) and tomato puree and cook for 5 minutes. Add the brandy and tilt the pan to ignite. When the flames have died down, pour in the fish stock and simmer for no longer than 20-30 minutes. Pass through a fine sieve and season to taste. The prawn stock is ready to use now or cool then reheat thoroughly when serving.
Presentation: Gently poach the prawn tails in a little of the stock. Reheat the leek, carrots, seaweed and barley in remaining stock. Divide the prawns and garnish amongst the four bowls. Pour the remainder of the stock over and serve sprinkled with parsley.
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