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We asked the chefs from Blue Water Cafe, Chambar, Minami + more how they like to prepare this delicate local treat
The month of May means Wild BC Spot Prawn season has arrived on the West Coast. This pasta appetizer was created to complement this sweet indigenous crustacean. Gnocchi, spot prawns and arugula in a delicate tomato butter sauce makes for a refined spring appetizer or light weekend brunch dish. Gnocchi is super easy to make but you can also substitute other tender pastas like linguini or pappardelle.
Chef tip: You can chill sautéed gnocchi in the fridge. At serving time, place on a parchment lined baking sheet and put into a 350?F oven for approximately 5 to 7 minutes or until heated through.
Serves 6 as an appetizer
Chef tip: When buying spot prawns, ensure they feel firm, have a few or no black spots and smell of the sea with no hint of ammonia. The best time to buy fresh spot prawns is the day you cook them, but if they are very fresh you could store them for one or two days in the refrigerator. My favourite way to eat spot prawns is to simply sauté the prawns in their shells with a little butter and top with a pinch of salt and a fresh squeeze of fresh lemon juice.
Waterzooi is a Belgian stew named for the Dutch term “zooien” meaning “to boil. B.C. spot prawns give this simple dish a slightly sweeter flavour that marries well with the coconut milk, Tunisian spices and citrus in the broth.
Serves 4
Recommended to serve with black Thai rice
This recipe calls for shiro miso, a light-coloured miso paste made with rice, available at Asian supermarkets.
It also calls for samphire, also known as sea asparagus or Salicornia, which you can buy at specialty food stores. Look for vibrant green stalks without brown spots or limpness. If you cannot find sea asparagus, substitute pencil-thin spears of green asparagus.
This goes well with a lighter white wine with dried-fruit aroma, such as a British Columbia Pinot Auxerrois.
Serves 6 (appetizer portions)
Filled pastas like these tortelloni – which means little twist in Italian – are very easy to make, especially with a little practice. In this dish, the subtle flavours of the prawns in the filling and the peas in the sauce go together very well. Remember to taste some of the peas before you buy or pick them to be sure they are perfect.
There are lots of fun pairing possibilities with this dish, from Italian whites, like top-quality Soave or Falanghina, to Alsace or B.C. Riesling and Pinot Blanc.
Serve with persillade and crispy garlic, and enjoy!
Set in airtight container and refrigerate until ready to use.
Serves 2-4
This appetizer dish celebrates B.C. spot prawn season by using the whole prawn.
Pickle the watermelon radishes at least a night in advance using a cup of Japanese vinegar. Make sure it is covered well and placed in the refrigerator.