This weekend sees the Dublin Bay Prawn Festival hit the seaside town of Howth. So, get a Whatsapp group started and suggest some Dart times because you simply won’t want to miss this food festival.
The festival kicks off today and continues until Sunday. Local restaurants, bars and cafés have come together to create a food village celebrating the Dublin Bay Prawn. There’s even a special currency for the festival. How do you like the sound of prawn punts? If you can’t make it to Howth this weekend but still want to indulge in some seafood, check out this recipe for King Sitric Dublin Bay Prawns Tempura that the festival organisers passed along.
King Sitric Dublin Bay Prawns Tempura (serves 4 – 6)
200g shelled and deveined Dublin Bay Prawns
300 – 400 ml Sparkling Water
50g plain Flour (optional)
Pre-heat a deep fat fryer filled with light vegetable or sunflower oil to 180°C.
Toss the prawns in the flour to lightly coat them (omit this step if preparing the recipe for Coeliacs).
Sieve the cornflour into a bowl and season generously with salt and freshly ground black pepper. Whisk the water in to make a batter with the consistency of very slightly whipped cream.
With the basket in the deep fat fryer, dip the prawns in the batter and then drop them into the basket. Fry the prawns for 3 – 4 minutes until the batter is golden. Raise the basket to lift the prawns out of oil and serve with an Asian style dipping sauce.
See dublinbayprawnfestival.ie for more information.