Pan-Fried Dublin Bay Prawn Tails with Herbs

INGREDIENTS

125g clarified butter

1 clove garlic, crushed

4 tablespoons mixed herbs (parsley, tarragon and chervil, very finely chopped) 12 fresh Dublin Bay prawn tails, in their shells, washed and split in half lengthways, with the gut removed

Salt and pepper

METHOD

1. Heat the butter in a large frying pan, add the garlic and fry over a gentle heat until soft but not coloured.

2. Stir in half the herbs, increase the heat, add the prawns and cover with a lid. Cook for about 3 minutes, shaking the pan frequently to toss the prawns and ensure even cooking.

3. Taste and season with salt and pepper.

4. Remove the prawns from the pan and divide between 2 warmed serving plates, arranging the prawns flesh side up.

5. Add the remaining chopped herbs to the juices in the pan, stir to mix, then pour over the prawns.

6. Serve immediately, garnished with the lemon wedge, a spring of watercress and a few sprigs of herbs.

*Dublin Bay prawns are not prawns at all but members of the lobster family, they are also known as langoustines or scampi.