Seared Dublin Bay Prawns with Clonakilty Black Pudding, Cauliflower & Root Vegetable Dressing

A tasty sea-food treat.


  • 20 dublin bay prawn tails (shelled & de-veined)
  • 4 slices clonakilty black pudding
  • 150 g cauliflower florets
  • 2 shallots (peeled & finely diced)
  • 100 g peeled & diced carrot
  • 50 ml cider vinegar
  • 50 ml rape seed oil
  • 1 tblsp parsley
  • 25 ml cider
  • 50 g baby capers
  • 50 g sea asparagus


  1. Brown black pudding on pan or grill, keep warm.
  2. In a warm large frying pan melt butter and 25ml rapeseed oil, sauté prawns on both sides 2-3 minutes.
  3. Season with salt and pepper and remove.
  4. Blanch cauliflower, diced carrot and sea asparagus in boiling water for 1 minute, refresh with cold water.
  5. Mix the wet ingredients in a bowl; cider vinegar, rapeseed oil and cider, add in remaining ingredients; cauliflower, carrots, shallots, sea asparagus, apple, parsley and baby capers. Season to taste.
  6. Place black pudding in centre of plate. Place 5 prawns around each pudding.
  7. Drizzle with dressing.
  8. You could serve apple sauce/cauliflower purée with this dish.


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