Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city. Dublin pubs are using the highest quality ingredients to produce vibrant dishes to reflect the palate of modern Dublin. In this series the Licensed Vintners Association is sharing a small selection of these amazing meals. Just a taster of the great food you can find in pubs throughout Dublin. #DubPubDishes
About the dish
Prawn Scampi is one of the most popular dishes on The Abbey Tavern menu. Located in the fishing village of Howth, seafood and in particular prawns have been an ever-present ingredient for the culinary team at The Abbey Tavern, as evidenced by archived handwritten menus dating back over 80 years. The current recipe is not too far removed from the original, but the addition of Galway Hooker IPA craft beer as a batter ingredient has enhanced this classic dish.
20 Dublin Bay Prawns
220g Plain Flour
150g Corn Flour
Tiny pinch of Baking Soda
150ml Galway Hooker IPA Craft Beer
Vegetable oil for deep frying
3/4 cup of mayonnaise
1 Gherkin (finely chopped)
1/4 Cup of capers (finely chopped)
Dill & parsley (finely chopped
Salt and pepper seasoning
Side & garnish
Skin on chips
Sprinkle of finely chopped parsley
Bed of mixed leaves
- Prepare the tartare sauce by mixing all of the ingredients together.
- Prepare the Dublin Bay Prawns by removing the head and pincers. Peel the shell from the tails, lightly slit the back of the tails then carefully devein and remove the grit sac.
- Prepare dry flour mix. Divide 60g of the plain flour into a bowl with a seasoning of salt and pepper.
- Prepare the batter mix. Into the second bowl add the remaining 160g of plain flour, 150g of corn flour and the pinch of baking soda, then mix the ingredients together. Slowly whisk the Galway Hooker IPA Craft Beer into the mixture until the batter is of medium consistency.
- Coat the prawns in the dry mix and then dip into the batter. Slowly insert individual prawns into the hot oil. Cook until they are floating and golden brown. Remove the prawns from the oil and allow to drain on paper towel.
Assemble the dish
- Lay a bed of mixed leaves in a large bowl or deep plate with a ramekin of tartare sauce in the centre.
- Place the scampi around the bowl and garnish with lemon wedge and sprinkle of chopped parsley.
- Serve with a side of skin on chips.
Prawn Scampi from The Abbey Tavern Howth by chefs Robert Clarke, Michael Chlodnicki and Tom Flanagan.
The Abbey Tavern
Winner of “Best Food Pub” in Dublin in the Irish Pub Awards 2018. The world famous Abbey Tavern, a genuine 16th century tavern, is located in the magnificent fishing village of Howth. With original stone walls, flagged floors, blazing turf fires and friendly staff, a truly warm welcome awaits you in one of Dublin’s best and most iconic venues. Their award winning food, made with the freshest ingredients, is served from 12.30pm to 10pm seven days a week.