It’s Spot Prawn Season! A beautiful thing happens every May in Vancouver: the delectably sweet and delicious Spot Prawn season begins. It only lasts 6-8 weeks, so seafood lovers on the west coast start tying on their bibs in April in anticipation. We even have our own Spot Prawn Festival! There are so many ways to enjoy Spot Prawns, but I find this simple recipe is one of the best.
-1 lb of spot prawns
-Sea salt and black pepper to taste
Sauté one or two finely diced cloves of garlic and a small shallot in a cast iron pan on med heat. Throw in a tablespoon of chopped parsley and add a quarter cup of white wine. Stir in an eight of a cup of coconut milk and continue to simmer.
On a separate burner steam a hand full of snap peas.
Gently place your live spot prawns into the cast iron pan mixture and cover with a lid. After about 1 min turn each prawn over and cover again for another 45 seconds to a minute. The key is to not overcook. Brian, at the Seafood City counter explained that these are sushi grade and can be eaten raw, so we’re not cooking long here.
As you slide the snap peas into the prawny goodness add a another knob of butter, crack some fresh pepper and hymilayan salt, toss quickly and plate.
Serve with warm slices of baguette.
Voila! Essential spot prawns and snap peas.