Got Spot Prawns from Richmond TNT yesterday Sat - May 18 @ $13.99 lb

Taste great but a few notes.

- The tank is a mix of large and small ones
- YMMV they were all alive but there's a few of them that are dead (brought it home and cooked it within 3 hrs and in my 1 lb I got about 10-12 shrimps, 2 were dead.

i just bought 13lbs of prawns again HAHA

I haven't seen spot prawns in Steveston yet and I work there and check every other day :okay:

was at T&T today, spot prawns for $12.99/LB

Went to Fishermans Warf today around 130... Charged $15 per pound.
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T&T downtown $13.88 today, price advertised until may 23rd.

Yaohan $14.88 today

Got some spot prawns today from TNT and used the technique above & 1 minute boiling for comparison.

http://www.tastyvancouver.com/wp-con...5/IMG_1919.jpg

For me, the pouring technique cooked better spot prawns.

What I usually do is similar to cooking veggies.

1. boiling water
2. drop prawn in with a drainer
3. lift back up right away
4. wait for water to boil again
5. drop prawn back in with a drainer for 15-20 seconds (~1.5-2 lbs)

serve
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Does anyone have tips or how to peel it for sashimi style? My ended up looking butchered.

Any sauce recipes (dipping/doused) you guys would like to share? Or do you just eat it as is..

Tear off the head.
Grab prawn with 1 hand with the belly facing towards your face.
Other hand pry with your thumb where the main shell meets the legs on the belly.
Do this 1 section at a time, then proceed to remove the legs.

I hate getting my fingers poked.
Darth's girl was kind enough to peel for me last time.
:fuckyea:

last time i had spot prawns i had 3 different dipping sauce

Saffron Vinaigrette - tangy and fresh
roasted garlic and chive butter - very flavorful but takes a bit of the natural taste of the prawns
Spicey Sesame soy dip.. - typical asian style. salty with a kick

Chinese Style Dipping sauce: Pour HOT oil into a mixture consisted of chopped red chili, green onion, soy sauce and a few drops of sesame oil.

http://www.tastyvancouver.com/wp-con.../IMG_19121.jpg

:accepted:

Garlic aioli
I mix garlic in mayo as a shortcut.

A lemon based beurre blanc with pink peppercorns.

Any updates? The seafood store in my neighbourhood doesn't have any. :okay:
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Well aren't you mister fancy pants.
:thumbs:



My family recipe for boiled shellfish is like a vinegery dipping sauce.
Lots of ingredients, but it's all random stuff you would find in an asian home.

Kick from: Finely chopped red chilies, garlic, shallots
Sourness from: Rice wine vinegar, lemon juice
Salty from: soy sauce
Aromatic from: sesame oil
Body from: mirin (this last one is my own addition, my parent's don't use this).

is TNT still on sale? Planning to get more prawns tmr

Spot Prawn Festival 2014 - coming soon

Just over 1 month away! Though it's probably gonna be overpriced again this year :okay:

US spot prawns usually come in a few weeks earlier.

I can't wait!!! No choice but to pay the price, 2014 everything is going up...

Please report when the US prawns start going on sale.

Is the festival a must try type of thing?

I haven't been, but I don't think so. Just signifies the opening of spot prawn fishing season in BC.

Then again I hate crowds and festivals.

Weren't tickets sold out last year?

I went twice and only grabbed a few pounds of prawns from Fishermans Warf and then left. There are guest chefs, Tojo was there showing some of his recipes and giving samples, it was a mad house, tough to get a good look or a taste. Also they had a spot prawn boil for $10 a plate, comes with corn and other sides, only a few prawns. If rather grab a pound for $12-16 and do my own dish instead, screw the sides!
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