A delicious starter from Sarah Newman on The Restaurant.


  • 600 g fresh dublin bay prawns
  • 10 g butter
  • 15 ml olive oil
  • 5 cloves garlic (peeled and crushed)
  • 20 ml white wine
  • 100 g baby salad leaves
  • for the dressing:
  • 20 ml olive oil
  • 5 ml fresh lemon juice
  • salt and pepper to taste


  • First remove the tails from the prawns, de-vein them and pat dry with kitchen paper and set aside.
  • Melt the butter and oil in a large pan over medium high heat until lightly golden. Add the garlic and fry for 1-2 minutes, then stir in the prawns and toss in the pan continuously until lightly golden.
  • Pour the white wine into the pan to deglaze it and stir for a few minutes on a medium to high heat.
  • To make the dressing whisk together the olive oil, the lemon juice and season with salt and pepper. Toss the salad leaves in the dressing until lightly coated.
  • To serve, place some salad leaves on a plate and arrange the prawns around it. Serve immediately.

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