Niall Sabongi

speaker

99 appearances 1 recordings 1 series first heard Jul 2026 last heard 4 Jul

Niall Sabongi’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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Brendan O'Connor · Shellfish masterclass: “Irish people always think seafood will kill us. But it's very safe now” · 4 Jul 2026 podcast

The way I've described the recipe, it's just to have them cold.

I love Dublin Bay prawns.

I love them cold.

I love mayonnaise.

So you just boil them, do you?

Just boil them, yeah.

And literally just boil them.

So if they're like an average-sized prawn, I know I'm showing my hands here on radio, but if it's an average-sized dub and bay prawn, if you bring your really solid water up to the boil and let it boil vigorously, and put your handful, say a kilo at a time of prawns into it, and just put the lid on, let it boil for another minute until it kind of comes back up to temperature, and then turn it off and just push the pot aside, they'll just cook in that residual heat and they won't overcook in there.

So they'll be really, really tasty.

I love them cold because you can kind of sit there.

Obviously hot is lovely, big lump of garlic butter, bada bing, bada bang, and they're delicious.

But cold with a mayonnaise for me is just that kind of summer thing, you know, just peeling them, you know, again in the garden or whatever, just peeling them, dip them into the mayonnaise, a little splash of Tabasco, a big glass of wine or a beer, you know.

It's simple pleasures.

Yeah, the tinfoil also, I mean, it sounds all fancy on papillette, but if you get your prawns and your mussels and all your different bits of shellfish, and basically what you want to do is put a big sheet of tinfoil down and ideally line it with a bit of parchment underneath the tinfoil from tearing and pop in all of your shellfish and your bits and pieces into it.

a glug of wine, salt, pepper, a little bit of butter, some garlic, some chili.

Again, you can layer up the flavors how you like and just wrap the whole thing up into a big parcel and just pop that onto the side of your barbecue and just let that steam away.

It's gonna steam and bubble away.

So you can do all your regular bits and pieces that you want.

with your barbecue and then you've got this big centrepiece where you can just kind of pull out and you know it's going to be cooked there's going to be steaming in it and it's not going to it's not going to overcook on you either so it's great Okay Niall Zabonghi chef and owner of the Seafood Cafe thank you very much

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