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Dublin Bay Prawns with Clonakilty Blackpudding

Dublin Bay Prawns with Clonakilty Blackpudding


Nothing screams scrumptious more than a good surf n’ turf dinner made with our famous Clonakilty Blackpudding. Quick and easy to prepare, why not give this tasty seafood dish a try and serve with apple sauce or cauliflower purée for a little extra taste. Treat yourself!


  • 20 Dublin Bay Prawn tails (shelled & de-veined)
  • 4 slices Clonakilty Blackpudding
  • 150g cauliflower florets
  • 2 shallots (peeled & finely diced)
  • 100g carrot (peeled & diced)
  • 50ml cider vinegar
  • 50ml rapeseed oil
  • 1 tbsp parsley
  • 25ml cider
  • 50g baby capers
  • 50g sea asparagus


1. Brown the Clonakilty Blackpudding on a pan or grill and keep warm.

2. Melt some butter in a large warm frying pan and add 25ml rapeseed oil. Sauté the prawns on both sides for 2 to 3 minutes.

3. Season with salt and pepper and remove.

4. Blanch the cauliflower, diced carrot and sea asparagus in boiling water for 1 minute, refresh with cold water.

5. Mix the cider vinegar, the cider and the remaining 25ml of rapeseed oil in a bowl.

6. Add in the cauliflower, carrots, shallots, sea asparagus, parsley and baby capers.

7. Season to taste.

8. Place the Blackpudding in the centre of the plate and place 5 prawns around each pudding.

9. Drizzle with dressing.


Recipe can be found at RTÉ Food.

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