BC Spot Prawns – Fresh, grilled prawns
BC Spot Prawns - Fresh, grilled prawns is a recipe featuring the succulent, sweet, and firm-textured spot prawns sourced from the pristine waters of British Columbia. This preparation involves grilling the prawns quickly over high heat to bring out their natural flavors complemented by a simple marinade of garlic, lemon juice, and herbs. The prawns are skewered and cooked just until they turn a beautiful pink, ensuring a juicy and tender bite. The dish is perfect when you're looking for a light, healthy, and easy-to-make seafood dish that can be enjoyed as an appetizer, salad topper, or main course. Description by ChatGPT.
Welcome to an exquisite culinary experience with the annual Spot Prawn Festival's feature dish crafted by Executive Chef Ken Nakano, courtesy of the Chef's Table Society of BC. This recipe takes West Coast spot prawns to new heights by pairing them with a savory miso and garlic butter enhanced by the punchy citrus notes of red yuzukosho. Enjoy this delicacy as an appetizer or a light meal, ideally paired with artisan sake for a delightful taste symphony.
Ingredients:
- Fresh spot prawns, legs and sharp nose bits trimmed
- 2-3 tsp butter (unsalted)
- 2 tsp shiro miso (white miso paste)
- 1 tsp yuzukosho (adjust the quantity based on spice preference)
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 garlic clove, finely grated
- Fresh asparagus, washed and ends trimmed
- Olive oil
- Salt
- Baguette (for serving)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Equipment:
- Grill or cast-iron skillet
- Microplane or fine grater
- Knife and cutting board
- Small saucepan
- Spoon
Cooking Tips:
- If using a grill, opt for charcoal to impart a smoky flavor.
- When grilling the prawns, do not flip them; grill only on the shell side.
- Adjust yuzukosho quantity to your spice tolerance.
Instructions:
1. Begin by halving the trimmed spot prawns lengthwise. This method ensures they pick up a delightful charred flavor from the grill and allow the miso butter to permeate effectively.
2. Preheat your grill to a medium-high setting.
3. In a small saucepan, gently melt the butter. Once melted, stir in the shiro miso and yuzukosho, combining well to integrate the flavors. Incorporate the soy sauce and mirin.
4. Grate the garlic clove with a microplane directly into the sauce, adding a rich aromatic touch to the miso mixture.
5. Spoon the miso butter mixture directly over the prawn meat, coating it sufficiently. Let it marinate briefly while you prepare the asparagus.
6. Toss the asparagus lightly in olive oil, sprinkling with a pinch of salt. Place it alongside the prawns on the grill.
7. Grill the prawns and asparagus, aiming for a slight char on the asparagus while allowing the prawn shells to turn a succulent red, infused with the miso butter—Cook for about 3-4 minutes.
8. Serve the charred spot prawns and asparagus hot, paired with slices of baguette to enjoy the rich, buttery miso juices.
Servings: This recipe serves as either an appetizer for 4 people or a main course for 2.
This culinary delight is brought to you by the Chef's Table Society of BC, and to watch the entire process, discover more about their cooking philosophies, and explore other fantastic recipes, visit their YouTube channel at https://www.youtube.com/@chefstablesocietyofbc3211.
BC Spot Prawns – Fresh, grilled prawns
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