It’s wild B.C. spot prawn season ’til the end of June! So get them while they are fresh! I’ve put together an elegant summer salad that highlight these gorgeous crustaceans. But I will be honest, my favourite way to eat spotprawns is to simply sauté the prawns in their shells with a little butter andtop with a pinch of salt and a squeeze of fresh lemon juice. Then roll up your sleeves and eat right out of the shells. Executive Chef Margaret Chisholm
Spot Prawns with Coriander and Tarragon
makes 1 1/2 cups (makes extra for future use)
1 tsp ground coriander
2 Tbsp shallots, finely minced
1 tsp honey
1/3 cup Champagne vinegar
1 cup extra virgin olive oil
2 Tbsp fresh tarragon, finely cut
salt and pepper, to taste
Sauté the coriander and shallots in 2 Tbsp of olive oil until fragrant (approximately 2 minutes). Remove from heat and add the remaining ingredients. Season with salt and pepper. Transfer to a serving container and let stand at room temperature.
30 spot prawns
6 radishes, sliced thinly
18 asparagus, steamed and sliced lengthwise
1 head baby frisée, washed and trimmed
Steam the prawns (whole with the heads) in a vegetable steamer for 2 to 3 minutes (rolling boil) and peel. Toss all ingredients lightly with 6 Tbsp of dressing and plate.
Chef Margaret tip: when buying spot prawns, ensure they feel firm, have few or no black spots and smell of the sea with no hint of ammonia. It’s best to buy fresh spot prawns the day you’ll cook them, but if very fresh you could store them one or two days in the refrigerator.
Available at Organic Ocean Seafood and premium seafood shops.