Spot Prawns With Two Dips

Get ‘em still alive. Remove the heads just before cooking. If you are a bit squeamish get your partner (I do), or a friend to do this.  Or you can simply leave them whole.

Spot Prawn season begins in May and we get them right off the boats at the dock at Granville Island. They are wonderfully sweet and succulent and worth waiting for! We just place them on the barbecue, medium-high heat with the shells on and cook until they change colour. You could do them on a rack under the broiler. Watch carefully, you don’t want to overcook them.

These two dips go rather well with the Prawns:

Charmoula Butter

6 Tbsp. butter
1 small clove garlic, finely chopped
2 ½ Tbsp. finely chopped fresh cilantro
1 ½ tsp. fresh lemon juice
½ tsp. (scant) ground cumin
¼ tsp. hot smoked Spanish paprika

Melt the butter in a small pan over medium heat. Add the garlic & sauté for a bit, but do not let the garlic turn colour. Stir in the remaining ingredients; season with salt.

Sweet Chili Sauce – This is really excellent, spicy, sweet and oh so good with spot prawns or halibut cheeks, coconut prawns, or crab cakes.

½ cup sugar
¾ cup water
½ sweet red bell peppers, seeded & any membrane removed, chopped
2 Tbsp. chopped garlic
2 Tbsp. sambal oelek, you can adjust to taste, perhaps 1 Tbsp. to start and see from there
¼ cup fish sauce
4-5 Tbsp. freshly squeezed lime juice

Combine water & sugar in a saucepan. Bring to the boil over high heat stirring until the sugar is dissolved. Boil for 3 minutes or until reduced by a quarter and just beginning to thicken. Let cool.

Place the red pepper, garlic & sambal oelek in a food processor of blender. Add sugar syrup and puree. Add fish sauce & lime juice, blend until combined. Taste for seasoning adding more lime juice, fish sauce or sambal oelek to taste. Makes about 1 ½ cups & freezes really well.

Phyllis Signature

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