Homepage Clonakilty Australia Clonakilty United Kingdom

Dublin Bay Prawns with Clonakilty Blackpudding

Nothing screams scrumptious more than a good surf n’ turf dinner made with our famous Clonakilty Blackpudding. Quick and easy to prepare, why not give this tasty seafood dish a try and serve with apple sauce or cauliflower purée for a little extra taste. Treat yourself!

Serves 4


  • 20 Dublin Bay Prawn tails (shelled & de-veined)
  • 4 slices Clonakilty Blackpudding
  • 150g cauliflower florets
  • 2 shallots (peeled & finely diced)
  • 100g carrot (peeled & diced)
  • 50ml cider vinegar
  • 50ml rapeseed oil
  • 1 tbsp parsley
  • 25ml cider
  • 50g baby capers
  • 50g sea asparagus


1. Brown the Clonakilty Blackpudding on a pan or grill and keep warm.

2. Melt some butter in a large warm frying pan and add 25ml rapeseed oil. Sauté the prawns on both sides for 2 to 3 minutes.

3. Season with salt and pepper and remove.

4. Blanch the cauliflower, diced carrot and sea asparagus in boiling water for 1 minute, refresh with cold water.

5. Mix the cider vinegar, the cider and the remaining 25ml of rapeseed oil in a bowl.

6. Add in the cauliflower, carrots, shallots, sea asparagus, parsley and baby capers.

7. Season to taste.

8. Place the Blackpudding in the centre of the plate and place 5 prawns around each pudding.

9. Drizzle with dressing.

Recipe can be found at RTÉ Food.

Contact us Stay Connected

  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.

Registered in Ireland No. 137198.

We're Social Follow us online

We use cookies to improve your experience. By your continued use of this site you accept such use.
More information Ok Decline