Dublin Bay prawn
Pronounce it: dub-lin bae praw-n
A crustacean the size of a small crayfish fished not from Dublin Bay but off the North West coast of Scotland. Dublin Bay Prawns are similar to scampi and langoustines. When very fresh, Dublin Bay prawns have an outstanding slightly sweet flavour - this is often lost when they have been frozen.
Buy them fresh or frozen from good fishmongers, and make sure that they're from a sustainable source.
Choose the best
Usually just the tail of the Dublin Bay Prawn is sold.
If raw, then boil in salted water for a maximum of 10 minutes. Be careful not to overcook as they will become tough and tasteless.
Freeze or use immediately as they are quickly perishable.
Best eaten on their own, boiled or grilled, and accompanied by melted garlic butter.
Can't find it
Try scampi or langoustine.