Rich and distinct seafood flavours come from Donal Skehan's recipe involving scampi, ale, apple cider vinegar and a variety of vegetables
Serves 8
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Imagine a bucket load of scampi splayed over your kitchen table for a hands-on seafood spread experience. That’s what Donal Skehan’s Dingle Bay prawn boil recipe, cooked within a brothy mix of potatoes, corn, carrots, and more entails – a classic, rich and delicious seafood boil, if not more.

Donal’s Irish Adventures premieres, 17th October, Monday at 7:25pm, on StarHub channel 432, Singtel channel 255 and BBC Player



  • 50 g dried dillisk seaweed
  • 1 large white onion, chopped
  • 1 bunch thyme
  • 1 small bunch parsley
  • 3 sticks of celery
  • 3 large carrots, chopped
  • 2 lemons, halved
  • 3 bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 3 tbsps apple cider vinegar
  • 1 litre pale ale
  • 2 tbsps salt
  • 2 tbsps sugar


  • 12 anchovy fillets
  • 3 large cloves garlic, minced
  • 125 g butter
  • Small handful of wild garlic leaves, finely chopped
  • 2 tbsps olive oil


  • 35 Dublin Bay prawns (scampi)
  • 1 kg of baby potatoes
  • 4 corn cobs, cut in half


  • Sourdough bread, sliced
  • Wild garlic flowers
  • Newspaper pages
  • Lemon wedges

For the court bouillon, place a large pot over a high heat, add all the ingredients and top up with 1 litre of cold water. Bring to a steady simmer and cook for 35 mins or until the liquid is aromatic. Strain the liquid into a clean pot with a fine sieve.


For the wild garlic bagna, place the garlic, wild garlic leaves and some sea salt to season in a pestle and mortar. Mix well until you have a smooth paste.


Add the butter, anchovies and garlic paste to a pan over a medium heat and stir through. When the butter is melted and begins to bubble, remove from the heat and transfer to a small serving bowl.


To cook the Dublin bay prawn boil, bring the pot of strained court bouillon to a rolling boil and then add the potatoes to cook for 10 mins. Add the corn next and cook for 3 mins before adding the Dublin Bay prawns and turning off the heat. The prawns should be cooked after 3-4 mins. Add iced water to stop the cooking and allow the pot to sit and infuse while you get set up to serve.


To serve, lay a table with plenty of newspaper, to soak up any excess moisture. Strain the liquid from the prawns and potato and tumble everything straight onto the table. Garnish with lemon wedges and serve with plenty of crusty sourdough bread and the bagna cauda.

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