We will be taking pre-orders for local Spot Prawns for the 4th of July weekend. They will be available Thursday morning. They will be live and head-on.
BC Seafood online offers wonderful nutritional and catch information regarding these tasty treats!
The following recipe is courtesy of InsideBayArea.com
Spot Prawns Roasted in Spiced Salt
Serves 4-6
You can use coarse or fine salt to roast the prawns; fine salt will form a firmer more compact crust that will be harder to crack after roasting.
Serves 4-6
You can use coarse or fine salt to roast the prawns; fine salt will form a firmer more compact crust that will be harder to crack after roasting.
2 tablespoons whole black peppercorns
6 whole allspice
2 bay leaves
1/2 teaspoon dried redpepper flakes
1/2 teasoon ground smoked paprika
2 lbs of spot prawns
10 cups salt
1) Heat the oven to 400 degrees and place a rack on the top third and bottom third of the oven
2) In a spice grinder, grind the peppercorns, allspice, bay leaves, red pepper flakes and paprika into a fine powder
3) Place the spot prawns in a large bowl, pour the spice mixture over and toss to combine. Place the salt in a separate large bowl and stir in 2/3 cups water so the texture is that of gritty snow.
4) Line two jellyroll pans with foil and spread some of the salt in a layer about one fourth inch deep. Divide the prawns evenly between the pans, arranging them in a single layer. Mound the rest of the salt on top, covering them comopletely in a smooth even layer.
5) Roast for 18 minutes until the prawns are fragrant and the meat is firm. Remove the pans from the oven and cool briefly.
6) With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully life off the top. Use a dry pastry brush to wipe away any salt on the surface of the prawns. Serve immediately with finger bowls for rinsing.
6 whole allspice
2 bay leaves
1/2 teaspoon dried redpepper flakes
1/2 teasoon ground smoked paprika
2 lbs of spot prawns
10 cups salt
1) Heat the oven to 400 degrees and place a rack on the top third and bottom third of the oven
2) In a spice grinder, grind the peppercorns, allspice, bay leaves, red pepper flakes and paprika into a fine powder
3) Place the spot prawns in a large bowl, pour the spice mixture over and toss to combine. Place the salt in a separate large bowl and stir in 2/3 cups water so the texture is that of gritty snow.
4) Line two jellyroll pans with foil and spread some of the salt in a layer about one fourth inch deep. Divide the prawns evenly between the pans, arranging them in a single layer. Mound the rest of the salt on top, covering them comopletely in a smooth even layer.
5) Roast for 18 minutes until the prawns are fragrant and the meat is firm. Remove the pans from the oven and cool briefly.
6) With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully life off the top. Use a dry pastry brush to wipe away any salt on the surface of the prawns. Serve immediately with finger bowls for rinsing.
Per Serving: 189 calories, 30g protein, 10g carbohydrates, 3g total fat, 0 saturated fat, 0 cholesterol, 776 mg sodium, 1g fiber. Calories from fat: 14 percent.
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