Enjoy the taste of Skerries with Martin's surf recipe


  • 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


  1. Steam or poach razor clam for 30 seconds and allow to cool
  2. Remove the meat and slice very finely
  3. 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.
  4. Add the chilli sauce, fresh tarragon and lemon juice
  5. Place the tomato salsa in bottom of a glass and add the mixed lettuce
  6. Place hot prawns on top and garnish with grilled razor clam