Spot prawns are special.
They are a delicacy known around the world for their sweet, delicate flavour and firm texture.
The harvest season for these delicacies from British Columbia usually starts in May and lasts anywhere from six to eight weeks. Frozen they are available throughout Canada year round.
Spot prawns are popular in Asia, especially Japan.
More than 90 per cent of the harvest, frozen at sea, is exported to Asia.
The remainder is sold fresh in British Columbia.
We bought our spot prawns straight from a fishing boat – 1 1/2 pounds.
If you get them fresh keep them in a dry, cool place – do not put them on ice and keep their heads on. If you don’t they will turn mushy when cooking due to an enzyme release.
Here is the Recipe – What you need
1 1/2 pounds of fresh spot prawns.
One stick of butter.
Two stalks of green onions.
One medium-sized cucumber.
Four tablespoons of olive oil.
Juice from one lime.
Two tablespoons of soya sauce.
Fill a large pot with water. Bring to a rapid boil, then add the prawns. Let them boil at a full boil for 1 1/2 minutes. Then remove and set aside.
In a small pot on low heat dissolve the butter.
Cut your avocados into small chunks and put into a medium-sized bowl.
Cut up your lemons in quarters.
Peel your orange and cut into medium slices, add to the bowl.
Peel your mango and cut of slices and dice them, add to the bowl.
Peel your cucumber, slice and cut in medium slices, add to the bowl.
Trim your green onions – cut into medium slices – add to the bowl.
Mix everything in the bowl and then add the lime juice, olive oil, soya sauce. Mix everything thoroughly.
Cut up your baguette.
Squeeze juice from one lemon over the prawns, reserve the other lemon for use on your dinner plate.
Start plating – dinner is ready