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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 05-19-2013, 01:35 PM   #176
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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.
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Old 05-19-2013, 02:30 PM   #177
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i just bought 13lbs of prawns again HAHA
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Old 05-19-2013, 03:38 PM   #178
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I haven't seen spot prawns in Steveston yet and I work there and check every other day
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Old 05-19-2013, 10:47 PM   #179
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was at T&T today, spot prawns for $12.99/LB
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Old 05-19-2013, 11:08 PM   #180
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Went to Fishermans Warf today around 130... Charged $15 per pound.
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Old 05-20-2013, 10:51 PM   #181
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T&T downtown $13.88 today, price advertised until may 23rd.
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Old 05-20-2013, 10:55 PM   #182
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Old 05-21-2013, 12:07 AM   #183
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Yaohan $14.88 today
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Old 05-21-2013, 10:32 PM   #184
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"Chef Robert Belcham, famous for his Spot Prawn Boil at Refuel (Saturdays during the month of May) taught me his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy."
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Got some spot prawns today from TNT and used the technique above & 1 minute boiling for comparison.



For me, the pouring technique cooked better spot prawns.
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Old 05-22-2013, 10:00 AM   #185
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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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Old 05-22-2013, 08:43 PM   #186
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Does anyone have tips or how to peel it for sashimi style? My ended up looking butchered.
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Old 05-22-2013, 10:30 PM   #187
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Any sauce recipes (dipping/doused) you guys would like to share? Or do you just eat it as is..
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Old 05-22-2013, 10:57 PM   #188
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Does anyone have tips or how to peel it for sashimi style? My ended up looking butchered.
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.
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Old 05-23-2013, 07:44 AM   #189
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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
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Old 05-23-2013, 04:55 PM   #190
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Any sauce recipes (dipping/doused) you guys would like to share? Or do you just eat it as is..
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.



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Old 05-23-2013, 07:21 PM   #191
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Any sauce recipes (dipping/doused) you guys would like to share? Or do you just eat it as is..
Garlic aioli
I mix garlic in mayo as a shortcut.

A lemon based beurre blanc with pink peppercorns.
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Old 05-26-2013, 08:13 AM   #192
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Any updates? The seafood store in my neighbourhood doesn't have any.
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Old 05-26-2013, 08:19 AM   #193
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Garlic aioli
I mix garlic in mayo as a shortcut.

A lemon based beurre blanc with pink peppercorns.
Well aren't you mister fancy pants.




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).
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Old 05-26-2013, 11:48 PM   #194
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is TNT still on sale? Planning to get more prawns tmr
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Old 04-01-2014, 02:03 PM   #195
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Spot Prawn Festival 2014 - coming soon

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

US spot prawns usually come in a few weeks earlier.
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Old 04-01-2014, 02:39 PM   #196
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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.
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Old 04-01-2014, 03:02 PM   #197
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Is the festival a must try type of thing?
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Old 04-01-2014, 03:09 PM   #198
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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.
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Old 04-01-2014, 03:49 PM   #199
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Weren't tickets sold out last year?
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Old 04-01-2014, 03:50 PM   #200
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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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