Fire is celebrating its 10th birthday this weekend and to celebrate they have shared with us a brand new recipe from Head Chef Richie Wilson.
Join in the celebrations from Sunday 27th September to Tuesday 29th and make sure to share your memories of the last decade on social media #Fire10 to win some great prizes.
Fire’s team selects the largest shrimp possible for this dish! The combination of samphire and creole shrimp is a match made in heaven, giving a real taste of the sea without the need for over seasoning. Crispy on the outside, soft on the inside, their twice cooked Chili and Aioli Fries are deliciously rich, with a bit of a kick!
For the Prawns
– 6/8 Black Tiger Prawns
– 1 Garlic Clove
– Half a Red Chili Pepper
– 5g Cayenne Pepper
– 5g Ground Cumin
– 10g Cajun Spice
1. Remove the shell from the body of the prawns but leave a little shell on the tail and leave the heads on for presentation. There is plenty to suck on inside the heads!
2. Remove the black vein running down the back of the prawn by running a sharp knife just into the vein slightly and pulling the vein out.
3. Blend all the remaining ingredients of the marinade in a jug blender for a few seconds. Lay the prawns in a dish and cover in the marinade in the fridge for a few hours but no longer than 24.
For the Salsa
– 1 Garlic Cloves
– 3 Large Ripe Tomatoes
– Half a Cucumber
– Half a Red Bell Pepper
– 1 Birds Eye Chili
– 1 Shallot
– 50ml Olive Oil
– 2tsp White Wine Vinegar
– 10g Chopped Coriander
– 10g Chopped Flat Leaf Parsley
– 10g Chopped Thyme
– Salt and Pepper
1. All of the ingredients are to be finely diced. This will take time but it is worth it to give the dish texture instead of blending all of the ingredients.
2. Mix them together in a bowl along with the finely chopped herbs, olive oil, vinegar and seasoning.
3. Leave to marinade, the flavors of the salsa will improve the longer it is left!
For the Chili Aioli
– 1 Egg Yolk
– Half a Garlic Clove
– 1tsp Dijon Mustard
– 285ml Extra Virgin Olive Oil
– 285ml Vegetable Oil
– 1 or 2 tsp Chili Paste
– Lemon Juice
– Salt and Pepper
1. Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit.
2. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts.
3. When the mixture thickens, add lemon juice.
4. When all the oil has gone in, add the crushed garlic and chili paste.
5. To finish off, season to taste with salt, pepper and a bit more lemon juice.
For the Samphire
– 500g Samphire
– 200g Butter
– 1 Lemon Juiced
– Salt and Pepper
1. You will need a very hot char grill pan along with a hot plain pan or pot.
2. Firstly place the prawns on the char grill pan, they will take about 2 minutes on each side along with 2 minutes along the back.
3. Once they have had a full 6 minutes, give them a good squeeze of lemon juice while they are still on the pan, then remove and place to one side to keep hot before serving.
4. In the other pan pour a drizzle of oil along with a knob of butter then add in the samphire along with a little pepper but not salt, it won’t need it!
5. Give this just 60 seconds cooking over a high heat and finish with a little lemon juice. Place to one side for serving.
6. Place a big spoon of salsa along the bottom of the plate, a big smear of aioli across the top and fill it in with the hot samphire.
7. Place 3 prawns across the top of the samphire on each plate. Enjoy!
Richie has been working in the food industry for 20 years and has been an Executive Chef for the past 8 years. Prior to his appointment at Fire, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin.
He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.