Dublin Bay prawns are highly perishable and so must be very fresh. Their flesh is firm and light pink when raw, and very white after it is cooked in court-bouillon.

They are well-suited to all kinds of cooking methods: grilling, sautéing, steaming, “en papillote,” with or without their shells, and of course poaching in court-bouillon.

1. Cook the potatoes in their skins, peel them and mash with a fork with the butter, salt and herbs. Keep warm. 
2. In a saucepan, reduce the fish stock and beer by half. Whisk in a little butter, season with salt and pepper, add the peanuts and lemon grass and mix well. 
3. Shell the Dublin Bay prawns, leaving the tails on. Sauté in hot olive oil.
4. Place three spoonfuls of the herb mashed potatoes on each plate and top each of them with a roasted Dublin Bay prawn.
5. Top with the beer, peanut and lemon grass sauce. Season with pepper to taste. Serve with an herb salad.