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How to Cook and Eat Spot Prawns

BC spot prawns are deliciously flavoured: sweet, buttery and delicate. Spot prawn season is quick short and typically lasts only 30 to 40 days from mid-May. Poach, sashimi, steamed, fried – there is no wrong way to eat them. Spot prawns are sustainability harvested so you can eat them guilt-free!

How Do You Eat Spot Prawns?

Spot prawns cook fast – we like them best poached for 30 seconds blanched in boiling hot water and served with a chili soy dipping sauce. Do not cook them more than two minutes. Keep your eyes on them and when they turn pink; they are ready!

Use their heads to make stock or toss them in corn starch and deep fry them for 2-3 minutes.

Remove their heads and eat them raw!

Pre-order your BC Spot Prawns HERE now before they are SOLD OUT:

Portion Sizes

When it comes to choosing spot prawns, bigger does not always mean better flavours when it comes to buying BC spot prawns. The unique flavour of spot prawns do not diminish when comparing bigger to smaller prawns. We like them mid-sized and find them the sweetest!


Why are my spot prawns mushy?

Take off the heads – STAT! Spot prawns spoils quickly. You will need to cook them soonest possible to remove their heads. Spot prawns releases enzymes when they die and turns their flesh soft and mushy and their bodies black! If you see frozen spot prawns head on – do not buy them!

Chili Soy Dipping Sauce for Spot Prawns

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Chili Soy Dipping Sauce for Spot Prawns

Spot Prawns Chili Soy Dipping Sauce

  • Author: Nancy
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2 people 1x
  • Category: sauces
  • Method: Boil
  • Cuisine: Chinese

Description

When it comes to eating spot prawns, there is no wrong way to eat it. But dipping these delicate flavour bombs in this flavourful Spot Prawns Chili Soy Dipping Sauce makes all the difference! It is tangy, savoury and has a bit of heat! 


Ingredients

Scale
  • 1/2 tbsp steamed fish soy sauce
  • 34 cloves garlic, minced
  • 2 tsp sugar
  • 50 g cilantro, chopped
  • 1 clove shallot, chopped
  • 12 birds eye chili, chopped and seeds removed
  • 1/4 C vegetable oil

Instructions

  1. In a small sauce bowl, add all the ingredients together except vegetable oil. Mix well. Set aside.
  2. In a small saucepan, heat oil over medium heat until hot. 
  3. Remove saucepan from heat and pour over previously mixed sauce.
  4. Serve and enjoy!


Notes

  • If you prefer your sauce to be extra spicy, keep the seeds to your birds eye chili

Keywords: Spot Prawns, dipping sauce, soy sauce, chili, Chinese, seafood, steamed fish soy sauce

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12 thoughts on “How to Cook and Eat Spot Prawns”

  • I had never heard of spot prawns! If only I wasn’t landlocked! But that’s great advice – I won’t buy them frozen (because that’s all I’d likely find here) if their heads are on.

  • Love the simple, adaptable recipe – but I’m especially delighted by all the wonderful tips you gave here. Given how expensive they’ve become, there’s nothing worse than ending up with mushy, off-tasting, or otherwise disappointing spot prawns! I’m especially glad you made the notes about buying them head-on. Cheers, and thanks!

    • Hi Sean – i’m so glad you find the tips helpful! I am still shocked that stores would sell the spotties with head on! Hope you’ve enjoyed a few during the spot prawn sesaon!

  • I’ve always been intimidated to make these at home but I think after reading your recipe I can do it! The sauce sounds great as well!

  • I love shellfish. Your instructions are so detailed I was able to follow them step by step when making my prawns. Thanks

  • So many great tips here Nancy! One of these years I’ll be in Vancouver for spot prawn season and I can’t wait!!

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