Countess Morphy

Crayfish or Dublin Prawns With Paprika

Rákpaprikás

Preparation info
    • Difficulty

      Easy

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By Countess Morphy

Published 1935

  • About

The Norway lobster, or “Dublin” prawn as they are called in England, is very cheap and plentiful in most European countries, and this Hungarian recipe is very popular.

Ingredients

  • 2 dozen Dublin prawns
  • 4 tablespoons of tomato purée
  • 1 gill

Method

Boil the crayfish or Dublin prawns in salted water, flavoured with the cumin and parsley. When done, drain and remove the flesh from the tails and claws. Pound the shells to a paste in a mortar with 2 ozs of butter, and rub through a sieve. Melt the remaining butter, mix with the