B.C. Spot Prawns Now In Season
It's that time of year for seafood lovers. And if those of us who are lucky enough to live on the west coast needed another reminder of why this is the best place in the world to live, our local spot prawns are it.
With a sweet and delicate flavour unlike any other prawn variety, B.C. spot prawns are in a league of their own. Obviously you want to get them as fresh as possible and if you happen to be on the west coast and know a fisherman then please send me his phone number. Otherwise seek out a good fish monger and call to order your spot prawns in advance. Request the biggest ones, because those are the absolute best.
When cooking, keep it simple. I like to sauté a little garlic, butter and olive oil, then throw in the spot prawns and maybe some diced jalapeño peppers. They only need a minute or two in the pan. Add white wine at the end and finish with salt and a squeeze of lemon. Serve immediately. They’re delicious on their own or dipped in spicy mayo (stir a little hot sauce into about a cup of mayonnaise. The best brand combination is Kewpie Japanese mayonnaise, which isn’t hard to find, along with Sambal Oelek hot sauce.)
Spot prawns are also delicious in a light pasta or risotto along with english peas, which also happen to be in season right now.
I’ve even had the pleasure of eating spot prawns straight from the ocean – yes, you can eat them raw – which may be my favourite recipe of all.
The season only lasts a few weeks a year so enjoy it while you can!