Spot prawns are special.

We always get ours fresh from the fishing boats.

They are only available fresh for a short period of time – towards the end of May till the middle of June in British Columbia, Canada. But they are available fresh frozen year-round and are really popular in Asia, especially in Japanese sushi bars.

They are known for their large size, delicate texture and sweet taste.

Tasting Notes

This dinner serves two.

The prawns bathed in light delicate sauce – butter, garlic, tequila, a touch of heat from the hot pepper flakes – are super sweet and juicy, pair well with the robust cilantro-garlic pesto rice, the lime juice adding a fresh and bright taste.

What You Need For The Prawns

1/2 of a large cucumber.

1/2 of a medium-sized red onion.

12 spot prawns.

2 garlic cloves.

3 tablespoons butter.

1 teaspoon pepper flakes.

Salt.

2 limes.

5 ounces of tequila – we bought two small mini bottles.

10 ounces of water.

6 stalks of cilantro.

Method, Equipment, For The Prawns

Take the prawns and put into a bowel, sprinkle salt and the juice from one lime over them. Mix and set aside.

Partially peel you cucumber, then cut into thin slices. Place in a small bowel and place in your fridge.

Peel your onion, cut into thin slices and put into a jar of cold water, then put into fridge till ready to use. This process makes the onions less harsh and astringent.

Peel and chop up your garlic cloves.

Take a large frying add your butter, olive oil, garlic, and hot pepper flakes. Then turn on the stove-top element to medium and cook the mixture for about three minutes. The reason for starting with a cold frying pan is to prevent the garlic from burning. Then add your tequila and water and cook until the mixture is reduced by more than half and it has thickened to a syrupy consistency.

Now add your prawns and cook for about five minutes making sure you move them around so that they cook evenly. Turn heat off and cover the pan with a lid. You can also use foil to cover the pan. Just before serving, taste the sauce and make sure it’s nice and warm. If not warm up quickly.

What You Need For The Rice

1 cup of rice.

2 cups of water.

3 garlic cloves.

1 bunch of cilantro.

1/2 cup of water.

4 tablespoons olive oil.

Salt and pepper.

Method, Equipment, For The Rice

Add your rice and water to a rice cooker, cook till done – usually takes 20 minutes. If you don’t have a rice cooker, use a medium size pot add your water, bring to a boil, add your rice, cook for 20 minutes till done.

Now take a tea towel and place over the rice cooker or the pot. In either case – now cover with a lid. The tea towel will absorb any moisture coming from the rice ensuring it is fluffy and not soggy.

In the meantime – using a blender – add your water and then your garlic followed by the cilantro till you have a nice smooth paste. Add your olive oil, salt and pepper, blend some more. Taste and adjust your seasoning. If the mixture is too thick add a bit of water.

Get a big platter and put your rice and prawns on it – spoon the sauce from the pan over the prawns, sprinkle torn up cilantro over everything and add the cucumbers, the onions, spread the juice of the other lime over everything.

You are now ready to serve.

Super Delicioso