• 50 dublin bay prawns (very fresh)
  • diced red onion
  • cloves of chopped garlic
  • 200 ml extra virgin olive oil
  • 5 plum tomatoes (de-seeded and peeled)
  • pinch of sugar
  • dash or white wine vinegar
  • fried potato pieces (allow 1 potato per portion)
  • picked herbs, parsley, coriander, basil and chives
  • lemon juice


  • Heat a little of the olive oil add the onion and garlic. Next add in the prawns and season.
  • When the prawns are lightly coloured add the sugar and vinegar.
  • Next add the tomato and potato and heat through, finish with the herbs and a splash of lemon juice, correct seasoning.