…. it’s the season and there is nothing like fresh spot prawns! A real treat when available.
This is another all time favourite when holidaying on the West Coast – the spot prawn season, if open, usually only lasts 6 to 8 weeks each spring. They are sustainable – please see notes. The oysters were farmed at Fanny Bay on Vancouver Island.
Days Catch Spot Prawns
These were purchased locally the day they were caught – you cannot get much fresher than that. We purchase the prawns tailed but cook them with their shell on.
Method :
- The large prawns ( 6 to 8 per person) were rinsed quickly in water and drained
- The wok was preheated and 3 cloves of chopped garlic sauteed in olive oil / butter (50 / 50)
- Once the garlic was cooked it was discarded
- Add the prawns and quick fry for only about 5 to 7 minutes – turning often until they change colour
- When cooked serve with a small bowl of hot melted butter and fresh lemon slices.
Breaded Fresh Oysters
- Rinse the fresh oysters in water (about a dozen shucked) and drain
- Dip the oysters in a beaten egg mixture and roll in toasted, garlic powder spiced breadcrumbs
- Stir fry the oysters in a pan with olive oil / butter (50 / 50) for about 5 minutes.
If you are a seafood lover, these recipes have it all — simplicity, high quality fresh seafood with incredible taste — and a time saver.
Life doesn’t get much better than this !
Notes
- Prawns are also excellent cooked on skewers on the BBQ but we prefer the wok method as we think the prawns are more moist
- The prawns go great with a potato salad and fresh asparagus spears
- Add some chopped parsley to the melted butter for the prawns if you wish
- Both these items are so uniquely tasty – limited spices are used but as always, depending on allergies and tastes, pepper and sauces (like tartar) can be added after the fact.
- The oysters can be cooked first as an appetizer and served with a green salad
- Do not overcook either of these dishes
- The bread crumbs are from our own homemade bread and lightly toasted in the oven
- The prawn season is short and a large percentage of the catch is frozen on ship for export – so fresh prawns really are a treat!
References
Nutritional Information
- Per 3.5 oz/100 grams of raw edible portion
- Calories 85
- Total fat 0.4 g
- Protein 20.0 g
- Cholesterol 145.0 mg
- Sodium112.0 mg
- Source: The Complete Seafood Handbook
- Information on the British Columbia Spot Prawn fishing industry
- The spot prawn fishing industry has the approval of the Vancouver Aquarium Oceanwise organization
- Incredible article from bcprawns.com on imported seafood – if you eat a lot of imported “tiger prawns” this is a must read on the dark side of prawn farming.
Here is an excerpt : ‘The negative effects of eating industrially-produced tiger prawns may include neurological damage from ingesting chemicals such as endosulfans, an allergic response to penicillin residues, or infection by an antibiotic-resistant pathogen such as E-coli.’
- There are some additional recipes on the Fanny Bay Oyster company site
Update (summer 2015)
Each Spring since publishing this article (in 2011) I can count on receiving emails asking if I know where to buy B.C. Spot Prawns. We have seen them frozen in local markets for a brief time and notice the price per pound has risen astronomically.
