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Pan-fried spot prawns
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From The Province, October 20, 2010
Spot prawns are known for their sweet, delicate flavour and firm texture.
The key to preparing spot prawns is avoiding overcooking. They require only one to two minutes of cooking time and are done when they just turn pink. Overcooking will toughen the prawns. To thaw prawns, place the packaged product in the refrigerator overnight, or place the package in cold water until defrosted. The following recipe is a quick and easy way to enjoy spot prawns.
Serves: 1
  • 6 Spot Prawns
  • 1 clove garlic (finely chopped)
  • 1 tsp. soy sauce
  • 1 tsp. rice wine
  • ½ tsp. sugar
  • 1 tsp. chopped scallions
  • 1 tsp. cooking oil
  1. Heat the oil in a wok or pan. Saute the chopped garlic until it turns light golden brown.
  2. Add the prawns, soy sauce, wine and sugar and do a few quick stirs.
  3. Use a spatula to press each prawn down, pan-frying both sides of the prawn until cooked.
  4. Add the chopped scallions and serve hot.
  5. The prawns can marinate in the soy, sugar and wine for 10 or so minutes before cooking...toss them a few times.
By Stephen Wong.
Chef Robert Belcham, famous for his Spot Prawn Boil at Refuel (Saturdays during the month of May) taught me his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy.
1 lb. Spot Prawns
4 slices ginger
1 scallion, whole, smashed
1/2 Tbsp  salt
2 Litres water
2 Tbsp  high quality soya sauce
2 Tbsp  water or unsalted chicken stock
pinch  sugar
1 serrano chili pepper, thinly sliced
1 tsp  sesame oil

In a large saucepan, over high heat, bring salt and water to a boil.  Add scallion and ginger and boil for a minute.  Add prawns and return to a boil, cover and steep for 2 to 3 minutes. Strain and serve immediately with dipping sauce.

In a small bowl, combine all sauce ingredients.  Taste for seasoning.  Dilute with water or stock if too salty.  Cover and heat in microwave oven for 1 minute to warm and combine flavours. Serve with cooked prawns.

(Serves 4 as an appetizer or 2 as a main course portion)

a Gordon Ramsay way to cook them up from his Fast Food cookbook

Spot Prawns with Orange and Tequila

3 tablespoons olive oil

14 ounces fresh spot prawns

2 garlic cloves, peeled and finely sliced

Sea salt and black pepper

Generous splash of tequila

Juice of 1 or 2 oranges

Heat a large skillet, then add the olive oil. When hot, add the shrimp with the garlic and some seasoning. Pan-fry for 2 minutes on each side until the shrimp turn bright red and opaque.

Add a splash of tequila, carefully and standing well back as it may flambé. Pour in the orange juice and let bubble for a few minutes until the liquid has reduced. Transfer to a warm plate and serve immediately.

Makes 4 servings
© Copyright (c) The Vancouver Sun

Raincity Grill’s Peter Robertson presents:


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


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

This recipe, excerpted from A Good Catch by Jill Lambert, comes from Liana Robberecht, executive chef at the Calgary Petroleum Club.

2 ripe cantaloupes, peeled, seeded and roughly chopped

2 tsp (10 ml) olive oil

1/2 tsp (2 ml) grated lemon grass (available at asian food markets and some major grocery stores)

2 tbsp (25 ml) grated fresh ginger

1 tbsp (15 ml)minced shallots

1/2 cup (125 ml) fish stock or chicken stock

1/4 cup (50 ml) plus 1 tbsp (15 ml) sake (Japanese rice wine)

18 spot prawn tails, peeled

1lb (500g)dungeness crabmeat, cooked and picked over for cartilage

3 green onions, green part only, finely chopped

1/4 tsp (1 ml) sambal oelek or hot chili sauce

In a food processor or a blender, puree cantaloupe until smooth, 30 to 40 seconds. set aside.

Heat 1 tsp (5 ml) of the olive oil in a saucepan on medium heat.

Add lemon grass, ginger and half of the shallots and saute for about 1 minute. stir in fish (or chicken) stock and bring to a boil, then reduce the heat to medium-low and simmer for 1 hour.

Strain the stock through a fine-mesh sieve and discard any solids.

Return the stock to the saucepan, add the cantaloupe puree and the 1/4 cup (50 ml) of sake and reduce for 30 minutes on low heat.

Season with salt and pepper, being careful not to add too much salt. (the crabmeat is salty.)

Cover with a lid and keep warm on low heat.

Heat a frying pan on medium heat. add the remaining olive oil and shallots and saute for 1 minute.

Stir in spot prawns and the remaining sake and saute until spot prawns are just cooked, 1 to 2 minutes.

Add crabmeat and toss gently to warm through, then remove from the heat.

In a small bowl, gently combine green onions, sambal oelek (or chili sauce) and the seafood mixture.

To Serve: ladle hot cantaloupe soup into individual bowls. spoon one-sixth of the seafood mixture into the middle of each bowl, then serve and enjoy immediately.

serves 6.

Prawn Cakes

(Eight 3-oz. cakes)

These prawn cakes are perfect served as an appetizer or a first course. The flavor is so good, no sauce is necessary.  It ia a little overkill for the delicate flavour of spot prawns but

3 lbs. BC spot prawns

1½ T. Hunan red chile sauce (available in Asian section of supermarkets)

4 eggs

2 T. chopped parsley

2 tsp. lime juice

4 T. ranch dressing

1¾ cup panko bread crumbs

1 T. butter

Steps: Put 2 quarts of water into a 4-quart pot, add 2 T. salt, and bring to boil. Add the prawns and cook for 2 minutes. Remove the pot from heat, drain the contents in a colander; set aside the prawns to cool. Remove the tails; discard the body. Peel the tails and remove the black vein. (Cleaned shrimp should yield about 1 pound). Coarsely chop the shrimp meat and set aside.

Put the chile sauce, eggs, parsley, lime juice and ranch dressing into a medium mixing bowl; mix well using a wire whisk. Add the shrimp meat, then panko. Mix well. Let the shrimp mixture rest for ½ hour before forming the shrimp cakes. To form the cakes, divide the mixture into eight equal balls, press each into a flattened cake; set aside on a large plate.

Melt the butter in a large sauté pan over medium heat. Add the prawn cakes to the pan (do not crowd the pan, do in batches). Cooking each cake 3 minutes, then turn and cook it 3 minutes more. The cakes will be golden brown when done. Serve immediately.

Garganelli Pasta with Spot Prawns and a
Lemon-and-Thyme Butter Sauce
by Rob Feenie
from Lumière
(Ten Speed Press, 2002)
Serves 4

This dish was invented one night when I was craving some pasta, and it quickly went on the menu. The pasta is just coated rather than swimming in sauce. Serve this meal with a light Macon Chardonnay or a New Zealand Chardonnay.

convert Ingredients
2 1/2 cups garganelli or penne pasta
Olive oil

1/4 cup rice vinegar
1/4 cup dry white wine
4 sprigs thyme, plus 2 sprigs with leaves removed
1 teaspoon heavy cream (optional)
1/4 pound unsalted butter (1/2 cup)
1 teaspoon lemon juice
1 teaspoon fine lemon zest

Pasta Glaze
1 cup chicken stock
2 tablespoons unsalted butter
1 tomato, peeled, seeded and finely chopped
1 tablespoon chopped chives
2 tablespoons julienned flat-leaf parsley
1 teaspoon fine minced lemon zest

12 large prawns, peeled
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
1/4 teaspoon minced garlic
1 small shallot, minced


Prepare the Pasta
1. In a large pot of boiling salted water, cook the pasta to al dente stage. Strain without rinsing the pasta. Toss with a small amount of olive oil. Spread on a flat baking sheet to air dry-this step allows the starch to remain on the pasta, which makes sauces cling better. You can do this ahead of time and store the pasta in resealable plastic bags.

Prepare the Sauce
1. In a small pot, combine vinegar, wine and the 4 sprigs thyme. Reduce to a syrupy consistency. Remove thyme sprigs. Whisk in cream-this step will prevent the sauce from separating. Remove from heat and whisk in butter a bit at a time. If sauce cools too much, return to low heat, but do not let it boil. When butter is incorporated, add lemon juice and zest along with thyme leaves to mixture. Season with salt. Keep warm.

Prepare the Pasta Glaze
1. In a large sauté pan over medium heat, reduce stock by half. Whisk in butter. Add the pasta and toss to warm through. Add tomato, chives, parsley and lemon zest, and season to taste with salt and freshly ground white pepper.

Prepare the Prawns
1. Season prawns with salt. In a nonstick frying pan, heat the oil over medium-high heat. When the pan is lightly smoking, add the prawns and quickly sauté. When prawns are pink on one side, add butter, garlic and shallot. Turn prawns and continue sautéing until cooked through. Remove from pan and keep warm.

1. Over low heat, add the pasta and 1/4 cup of the lemon and thyme sauce to the prawn juices. Toss until thoroughly warmed. Divide among 4 large bowls. Place 3 prawns on top of the pasta. Drizzle warm sauce on top of the prawns and around the plate.



  • 6 garlic cloves
  • 1 cup pure olive oil
  • 1/2 fresh habañero or Scotch Bonnet chile, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/4 cup cilantro, chopped
  • Salt and pepper, freshly ground


  • 16 prawns, heads and shell on
  • Olive oil
  • Salt and freshly ground pepper
  • 1/4 cup fresh cilantro, chopped
  1. Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
  2. Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
  3. Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.
Pacific Coast spot prawns, named for the distinctive white spots on their reddish-brown shells, have an unbelievably sweet, delicate flavor and firm, meaty texture. Since they can be hard to find, you can substitute almost any kind of jumbo head-on shrimp. You can even use big, fresh sardines (Japanese iwashi are the best); just debone them and grill them quickly over high heat.

  • 12 large spot prawns or jumbo shrimp
  • 12 asparagus tips (2 inches long)
  • 16 baby orange and yellow carrots with 1/2 inch of the green stems attached, peeled
  • 4 baby turnips with 1/2 inch of the green stems attached, peeled
  • 4 small red radishes with 1/2 inch of the green stems attached, peeled
  • 1 small red onion
  • 1 Kirby or Japanese cucumber, halved and seeded
  • 1/2 cup celery leaves
  • 1/2 cup flat-leaf parsley leaves
  • 8 tarragon leaves
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  1. Using a pair of kitchen scissors, cut down the middle of the backs of the prawn shells. Leave the shells on and pull out the central vein.
  2. Fill a large bowl with ice water. Using a mandolin-style slicer, and holding the vegetables lengthwise, very thinly slice the asparagus tips, carrots, turnips, radishes, red onion and cucumber directly into the ice water bath. Add the celery, parsley and tarragon leaves and refrigerate until the vegetables are crisp, at least 30 minutes or up to 1 hour.
  3. Light a grill. In a small bowl, mix the 1/2 cup of olive oil with the lemon juice and zest. Season the dressing with salt and pepper. Drain the vegetables and herbs and dry thoroughly in a salad spinner. Wrap the vegetables and herbs in paper towels and keep in the refrigerator.
  4. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns over a medium-hot fire until just cooked through, about 3 minutes per side. Transfer to a platter and let rest for 5 minutes.
  5. In a large bowl, toss the vegetables and herbs with half of the dressing. Arrange the vegetables on 8 plates. Halve each prawn lengthwise through the shell. Top each salad with 3 prawn halves, drizzle with the remaining dressing and serve.