Dublin Bay Prawns
|Dublin bay prawns||2 Pound|
|Butter||3 Ounce (Use 3 Heaped Tablespoon)|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
Steam the prawns over boiling water for 15-20 minutes, then leave them to cool.
Shell them by removing the head and tail, then pinching the belly part of the shell, which will crack easily and come in two.
Melt the butter in a frying-pan and turn the prawns in the hot butter, sprinkle lightly with salt and finally add the lemon juice, turning it all together.
The butter will become a faint coral pink and the delicate flavour of the prawns be preserved.