It’s all about spot prawns on this Foodie Friday!
Posted May 4, 2012 11:41 am.
This article is more than 5 years old.
VANCOUVER (NEWS1130) – BC spot prawn season has begun and sea-foodies can’t wait get their hands on some!
The biggest event happens tomorrow at Fisherman’s Wharf near Granville Island; it’s hosted by the Chefs Table Society.
“Tickets right now are sold out.” says Mijune Pak from Follow Me Foodie. “But what they are doing is they’re reserving about 200 plates for walk-up visitors.”
Fat Dragon BBQ is hosting a spot prawn boil on Thursday, May 17th, but there are only 12 seats available.
You can also buy spot prawns and prepare them in your own kitchen but there are some things to keep in mind.
“You should make sure that they’re almost near-translucent.” explains Pak. “They’re called BC spot prawns but you don’t want any actual spots on them. And make sure the heads and the bodies are firm because if they’re mushy, the actual meat is going to be mushy as well.”
Pak prefers eating spot prawns raw, sashimi style; or ceviche-style with citrus juice, like grapefruit or lime, for acidity.
Also, don’t throw out the heads; they can add great flavour to soups, stews, sauces or broths.
