Irish Prawn Balls with Goat Cheese and Chutney Dipping Sauce

Cooking Irish can also be found at PETITCHEF and Pinterest.

 

I first had prawn balls with dipping sauces at a bed and breakfast in Bantry Bay. The hostess was a wonderful lady who really enjoyed wowing her guests. It was very apparent she was not in the inn business just for an income. She loved sharing her beautiful home, her fabulous cuisine, and her joyous stories with all her sociable guests. Those who wanted privacy were provided that as well, but she always had something yummy in her parlor for guests to savor while sharing Irish yarns.   

Bantry Bay is located in County Cork, southwest Ireland. It runs approximately 22 beautiful miles from northeast to southwest into the Atlantic Ocean. There are many villages and towns dotting the bay, and the area is just a wonderful part of Ireland. As in most of Ireland, the seafood is fresh and served with Irish pride. Even in the small villages of the non-coastal counties, seafood is readily available. When I was living in Trim, County Meath, the fish truck came and set up on the main village street at least 2 or 3 times a week with fresh seafood and fish from the Irish Sea. This particular recipe was served at an inn on Bantry Bay. Serve with any dipping sauce of your choice. I have included the one served on a memorable night in a wonderful Glengariff bed and breakfast: goat cheese with raspberry chutney. 

[Prawns are not really shrimp, but here in the US we usually make that substitution when trying to duplicate a European recipe.]

 

1985: Me in front of Brown Thomas on Grafton Street in Dublin admiring this wedding gown. I imagined it for a winter wedding in white velvet. In my hand is a copy of Poland by James Michener I had just purchased.

Irish Prawn Balls with Goat Cheese and Chutney Dipping Sauce

Ingredients:

1 lb. of cooked prawns or shrimp
1 garlic clove, minced
Liberal pinch of salt
1/2 cup of butter
1 small white onion, finely chopped
1/2 medium green pepper, finely chopped
1/2 cup of celery, finely chopped
3/4 cup of saltine crackers, crushed
1/2 cup of mayonnaise
1 T. of prepared mustard
2 tsps. of Worcestershire sauce
1/8 tsp. of cayenne pepper
1 cup of flour
2 eggs
2/3 cup of water
2 T. cornstarch
1/2 tsp. pepper
Peanut oil or frying oil of your choice 

Directions:

Sift the flour into a mixing bowl.  Make a well in the center and add the egg.  Mix the egg into the flour with a wooden spoon.  Add half the water, mix thoroughly, and stir in the remaining water.  In a separate bowl, mix the pepper and cornstarch.  [This method may seem a bit rigid and old-fashioned, but this is how she told me to do it.  So I do it this way.  You may want to make your own batter for coating.]

Sauté the onion, green pepper, and celery in the butter until tender, stirring frequently.  To prepare the shrimp, put into a food processor with garlic and salt.  In a large bowl add the shrimp, 1 egg lightly beaten, the crushed crackers, mayonnaise, mustard, Worcestershire sauce, and cayenne pepper. Combine gently.  Stir in the vegetables.  Form into balls about the size of a small ping pong ball.  For a more rustic look, use an ice cream scoop.  Place each ball into the cornstarch mixture, and then dip into the batter.  Do not overcoat.  Fry each in the hot oil for just a few minutes until golden brown.  Do not overcook.

Goat Cheese and Chutney Dipping Sauce:
Ingredients:

1 cup of crumbled goat cheese
1 cup of raspberry chutney
1/2 cup of mayonnaise
1/4 cup of cream
Pinch of garlic powder

Directions:
 
Put all ingredients into a food processor and combine.  Add as little or as much cream to form the consistency you like for a dipping sauce.  It also depends on the type of goat cheese you select. The softer the cheese, the less cream needed.  This would be delicious with any type of chutney you like, and for an even sweeter dipping sauce, one could substitute preserves for the chutney.  I also like the common horseradish sauce used in dipping.  It is a nice combination with the shrimp.  I hope this recipe brings a touch of southwest Ireland to you and yours.  Enjoy.