spot prawns

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Raincity Grill’s Peter Robertson presents:

POACHED BC SPOT PRAWN, OYAMA BACON, MAPLE, GRANVILLE ISLAND SAKE CONDIMENT

Ingredients:
2kg spot prawns

Court bouillon:
4ltr water
2g peppercorns
2g coriander seeds
1 bay leaf
1 sprig thyme
1 lemon sliced
40g salt

For the condiment:
100g sake kasu
25g honey
25g mustard
25g mirin
25g sherry vinegar
500ml canola oil
200g Oyama bacon
100ml maple syrup
100g diced shallot
25g chopped chives

Method:

Bring the court bouillon to a boil and pour over the spot prawns, stand for 5 minutes, drain and shell the prawns.

Dice the bacon and sauté on a medium heat until evenly browned, drain off excess fat and add the syrup, continue to cook for a further 5 min, reserve.

Combine sake, honey, mirin, vinegar, mustard in blender, blend and add oil and emulsify, fold in bacon, shallots and chive.

Recipe courtesy of GranvilleIsland.com

In support of the BC Spot Prawn Industry we have a very good sustainable prawn fishery.   Our product is much in demand as it positively addresses the concerns of sustainability in an often maligned seafood industry.  The posts and pages on this site attempt to show all aspects of the world prawn/shrimp industry and how we as consumers are affected.

It is not as though we go out of our way to choose non-sustainable products.  Largely it is a slick marketing scheme that shows the finished product much differently than its origin.  Price often is a factor.

This  Coffee House blog touches on sustainability  and a link to a  Prawn Consumer Guide.

The majority of prawn harvesting techniques and resulting available products that we find in local markets are less than acceptable to consumers today.  Our spot prawn by trap fishery is recognized worldwide as an acceptable, recommended and responsible fishery that provides a high quality product.

BC Prawns are choice.  Support our local industry.