- a blog about food and value

Ingredient of the Week: Frozen Prawns

prawnPrawns are relatively expensive compared to some of the other ingredients of the week that we’ve featured.  They’ll certainly cost you more per kilo than frozen spinach or a few slices of old bread.  But if you get good ones, they add so much in terms of flavour and texture that even a small amount really enhances a dish.  And it’s possible to get good value on them if you shop around a little.

The best value by far that I’ve found is in the Oriental Emporium in Dublin (branches in Rathmines, Georges St and by the Jervis St Luas), where you can get a kilo of frozen jumbo tiger prawns (peeled and deveined) for €16. The prawns are really flavourful, unlike those small pink tasteless ones, and they’re so large that you only need a scant handful per person in a curry or a similar dish.  A kilo will last in your freezer for ages and the prawns are good enough to be used in salads.

Prawns with Avocado and Tomato on Crusty Bread

This is a type of guacamole with prawns, and it makes a lovely light meal. Serves two.


  • 1 avocado
  • 2 tomatoes, chopped small
  • Small bunch fresh coriander
  • Juice of 1 lime
  • 1 clove garlic
  • 2 small handfuls tiger prawns
  • 1 finely chopped red or green chilli (optional)


  1. Boil the tiger prawns in lightly salted water until they’re cooked through.  Put to one side.
  2. Scoop out the avocado flesh and mash it in a bowl. Add the crushed garlic, chopped coriander, chilli and chopped tomato. Squeeze in the lime juice and mash everything together.  Mix in the cooked prawns.
  3. Toast the crusty bread, and spread the mixture on top.


  1. Also, you can get a kilo of king tiger prawns for half this price (€8) in the Asia Food Market on Drury Street (near the back entrance of George’s Street arcade) as well as the places mentioned above. Also very tasty. They are my Monday night favourite dinner – fry ’em up with loads of pak choi (which, by the way, is also far cheaper in the Asia market than in normal supermarkets) and soy sauce, add in some stir fry veg or noodles if you want and a few chillis to spice it up. Delicious!

    Also really nice fried up with loads of garlic, some chilli flakes and butter as a starter with some nice fresh crusty bread.

    For those not used to cooking with prawns, you can buy the cooked ones (which are a lovely pink colour) which just need to be defrosted or the more grey coloured ones (which will turn a lovely pink when you cook them).

  2. I usually just defrost mine under running water in a colander for a few minutes before throwing them into a curry or stirfry.

  3. A agree with Louise – I think it’s safe to say that most of the Asian markets will get you a deal on prawns as cheap as this or cheaper. The Carribean / Asian shop up on Thomas St. near me often does a kilo of prawns for 10-12 € (from memory). Considering the price of Fish in the major supermarkets I think this is an excellent option, particularly when catering for a more than one or two.