Enjoy the taste of Skerries with Martin's surf recipe


  • 2 tblsp donegal rapeseed oil
  • 6 dublin bay prawns
  • 1 razor clam
  • 1 oz butter (melted)
  • 2 oz breadcrumbs
  • 1 clove of garlic (chopped)
  • 2 tblsp tomato salsa
  • mixed lettuce
  • lemon juice
  • 1 tsp sweet chilli sauce
  • fresh tarragon


  • Steam or poach razor clam for 30 seconds and allow to cool
  • Remove the meat and slice very finely
  • Mix with chopped garlic, melted butter and white bread crumbs and place back in the razor shell Heat a frying pan, add some Donegal rape seed oil and fry the peeled prawns for 2 mins.
  • Add the chilli sauce, fresh tarragon and lemon juice
  • Place the tomato salsa in bottom of a glass and add the mixed lettuce
  • Place hot prawns on top and garnish with grilled razor clam

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