Saba’s Executive Head Chef Taweesak created this super nutritious and appetising tiger prawns recipe especially for Saba Baggot Street. So far this has proven to be a very popular choice on our menu, and we are delighted our customers are enjoying the tiger prawns and Irish mixed seaweed salad.
– 16 tiger prawns, deveined and deshelled
– 4 cloves chopped garlic
– 2 dsp fish sauce
– 1/6 tsp ground white pepper
– 1 dsp chopped coriander
– 2 dsp rapeseed oil
– 4 bamboo skewers
– 5g dried seaweed salad
– 20g wakame salad
– 10g edamame beans
– 4 dsp sweet rice wine
– 4 dsp sushi seasoning
– 2 dsp mirin
– ½ tsp roasted white sesame
1. Soak dried seaweed salad in cold water for 5 minutes and then drain off the excess water.
2. In a mixing bowl combined sweet rice wine, sushi seasoning and mirin and mix well.
3. Add the seaweed salad, wakame salad and edamame beans to the mixture and keep to one side.
4. Mix tiger prawns with garlic, fish sauce, ground white pepper, rapeseed oil and the chopped coriander.
5. Marinate tiger prawns for 5 minutes then put on skewer.
6. Heat the grill pan to a medium to high heat.
7. Add a little of oil the grill and cook the tiger prawns for one and a half minutes on each side.
8. Place the seaweed salad in the middle the dish and top with two of the tiger prawn skewers.
9. To finish sprinkle white sesame seeds over the dish.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street, in Dublin’s city centre. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.