• 30 ml rapeseed oil
  • 15 ml white wine vinegar
  • 5 g siúcra icing sugar
  • 500 g unshelled prawns
  • 2 spring onions
  • 1 tomato
  • 1 garlic clove
  • 1-2 mini baguettes
  • dill (to garnish)


  • Mix the oil, vinegar and icing sugar in a bowl. Peel the prawns and stir them into the marinade.
  • Thoroughly rinse the onion and slice thinly. Blanch, peel and de-seed the tomato, and dice it finely.
  • Stir the onion slices and diced tomato into the prawn mixture.
  • Peel the garlic clove and cut it in half. Slice the bread on the diagonal and toast it.
  • Rub the garlic over the freshly toasted bread slices. Divide the prawn mixture between the slices of toast.
  • Garnish with dill. Serve immediately.