Crayfish or Dublin Prawns With Paprika


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.


  • 2 dozen Dublin prawns
  • 4 tablespoons of tomato purée
  • 1 gill of sour cream
  • 1 heaped teaspoon of paprika
  • ¼ lb of butter, parsley
  • 1 teaspoon of cumin, salt.


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 paste made with the shells, add the tomato purée, the paprika, and season with a little salt. Then add the flesh from the tails and claws of the crayfish, pounded in a mortar, and, just before serving, stir in the cream.

Plain boiled rice, dry and flaky, is usually served with this.