The Dish on Spot Prawns

FOOD & DRINK / WRITTEN BY CHOICES' CHEF ANTONIO CERULLO

A true BC treasure, spot prawns are found in Northern Pacific waters, stretching from Alaska to Southern California. These delicious crustaceans are only available for a very short time in late spring to early summer. Where sustainable seafood choices are concerned, spot prawns are definitely an option. Look for varieties that are certified Sea Choice or Ocean Wise. These spot prawns have been trap caught, which means there is little to no by catch (other marine species caught unintentionally and discarded) and no damage done to marine habitats. This gives you all the more reason to enjoy this seasonal treat.

Approximately 90 percent of the spot prawns caught in BC is shipped overseas for consumption. It isn’t until fairly recently (about 5 or so years) that local chefs and consumers have taken a genuine interest in spot prawns. Now, it seems people can’t get enough of this local treat.

Make sure you’re purchasing fresh spot prawns and use them the same day if you don’t intend to freeze them. Remove their heads, rinse them and refrigerate until you use them later in the day. This will guarantee the best flavour. Sweet and delicate, spot prawns require very little attention in the kitchen. It’s best to keep it simple and let the true flavours shine. My go-to cooking methods for spot prawns are steaming or barbecuing them naked or sautéing quickly in garlic and butter or olive oil. It’s that simple.

I would even give the green light to incorporating spot prawns into a delicious light salad with a mild citrus vinaigrette or turning them into a refreshing summer ceviche. Lightly marinate and use as a garnish for an oil-based pasta. I would even say that transforming them into spot prawn cakes would be a smart application. No matter what you choose to do with your spot prawns, just promise me you won’t overcook them.

Now that it’s May, Antonio can be seen grilling most of his dishes on the barbecue. He’s looking forward to the coming months when the grocery stores and farmers’ markets will be bursting with locally grown goods that can be used in his new recipes.