Tim’s Dad often reminisces of his fishing days in Howth. The fishermen used to rustle up these decadent sandwiches as a snack – what bounty!
12 Dublin Bay Prawns
2 thick slices cut from a fresh white loaf (a soft Vienna roll is great)
2 large free range eggs
2 handfuls fresh rocket
drizzle of extra virgin olive oil
salt and freshly cracked black pepper
- Bring a pot of salted water to the boil. Whilst first discarding the heads and rinsing the tails, place the prawns in the boiling water and simmer for 4-5 minutes. Remove from the water and release the succulent flesh from each shell. De-vein them using the tip of a sharp knife to remove any dark thread (the intestine), you see there. Set aside and cover to keep warm.
- While lightly toasting the bread under a grill, heat the butter in a frying pan and lightly fry the eggs over a medium heat, seasoning with salt and pepper.
- Butter the toasted bread, add the cooked prawns, top with a fried egg, season with more pepper and serve garnished with rocket leaves and drizzled with extra virgin olive oil.
If you couldn’t get fresh Dublin Bay Prawns (Langoustines), then some good sized Atlantic or Tiger Prawns would be good substitutes.