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Dublin Lawyer (Prawns in Whiskey Cream)

Course Main Course
Cuisine Irish
Servings 2 to 4 people


  • 4 tbsp butter
  • 4 spring onions
  • 2 cloves garlic
  • 1/2 tsp dried chilli powder
  • Salt and pepper
  • 1/4 cup Irish whiskey
  • 1 1/2 cups cream
  • 1 tbsp parsley finely chopped
  • 450 g large prawns peeled, deveined and patted dry


  • Finely chop the spring onions and garlic.
  • Heat a frying pan over medium heat and add the butter. Once melted add in the spring onions and saute for a few minutes until soft, turning down the heat if they start to brown.
  • Throw in the garlic and chilli powder and season with salt and pepper.
  • Take the pan off the heat and pour in the whiskey, using a long lighter or match, set the whiskey alight*.
  • Once the flame has died down, put the pan back on the heat and add in the cream. Bring to a simmer and stir for 5-10 minutes until the sauce has thickened a little bit.
  • Stir in the chopped parsley and then throw the prawns in, simmer gentle for another few minutes until they are just pink.
  • Serve immediately with a little extra parley sprinkled on top and some nice fresh soda bread on the side to mop everything up if you wish.


Adapted from The Runaway Spoon
*Please be careful, when you set the whiskey alight, it will go up a lot faster than you think, I do not want anyone to loose eyebrows over this!
I say 2-4 servings, as this is not a huge dish, but goes a good bit further when you are bulking it up with a carb to soak up the sauce and maybe some salad or veg on the side.
Keyword Cream, Prawns