Enjoy the taste of Skerries with Martin's surf recipe
Ingredients
- 2 tblsp 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
Method
- 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 rapeseed 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
