Dublin Bay Prawn

From Ingredientia
Jump to: navigation, search

Dublin Bay Prawn or Norway Lobster are small crustaceans with claws. Dublin Bay prawns are quite scarce now and much prized; the Italians in the Adriatic Sea call them scampi. The tails of Dublin Bay prawns are usually frozen and avialble only in restaurants, served with rice or salads, deep-fried or broiled.

Substitute: in most recipes, you can substitute Dublin Bay prawns for prawns or monkfish.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.