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| Poaching spot prawns allow the natural sweetness to be tasted |
It's spot prawn season in British Columbia! It started over a week ago and many restaurants are serving these prawns that are only available for six to eight weeks.
They are called spot prawns because of the distinctive white spots on their tails and white bars on their heads.
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| These prawns were fresh and jumpy |
The best way to eat them -- poached and after they are shelled, dip the plump juicy meat in a slightly watered down soy sauce with thinly sliced spring onions and maybe a few slices of chillis for a subtle kick.
While you need to shell them by hand, the work is totally worth it!
We ate these tonight at Seaport City Seafood Restaurant in Vancouver.
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