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| Big, meaty spot prawns are back and they taste sweet |
Spot prawn season is back!
I'm seeing how some restaurants are cooking these delicious plump and sweet prawns.
Some offer them sashimi style, charcoal grilled, deep-fried heads with kewpie mayo, ceviche, gnocchi, or in a prawn toast.
But one restaurant is offering spot prawn poutine: the "gravy" is made from the prawn bisque, together with cheese curds and thick-cut fries.
Sounds intriguing, and rich, but I'd rather have them like we did tonight -- spot prawns poached and then dipped in a soy sauce mix with oil, scallions, ginger, a touch of honey, and diluted with water.
Hope we can have some more before the season ends in a few weeks!
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