Dublin Bay prawns are coming into their optimum season just now, and here is a brilliant salad idea which showcases them at their toothsome best.
The recipe comes from an article by the Australian food writer, Jill Dupleix, which originally appeared in the Sydney Morning Herald. The key to the dish is the sauce, which is an exhilarating blend of ingredients, and is so good that I suggest you can use it as a sauce for almost any shellfish. The last time we cooked the dish, we simply grilled the prawns rather than cooking them in water, then peeled them at the table and used the sauce as a dipping sauce. Serve your best, cool Sauvignon blanc with this masterpiece.