Succulent, sweet and generously sized, spot prawns are considered a delicacy throughout the world. In fact, 90 percent of the prawns caught in BC are exported to Japan served as sushi. But the 10 percent that sticks around makes for some good eating in Vancouver in May and June. I usually purchase my spotted prawns live (swimming in a tank) from a local Chinese market from $8.99/lb – $14.00/lb. There are about 10-14 prawns per pound so you can calculate how many pounds you need for dinner.
- Local Spotted prawn has a very small intestine so no need to take it out
- Take out the black mass (digestive track) from the head as it is very bitter
- Take out the two eyes before cooking as it’ll pop during pan fry and the oil might hurt you
Spotted prawn 1 lb (about 10-14 prawns)
Ginger 4 pieces (julienne)
Green onion 3 pieces (julienne)
Premium soy sauce 1 tablespoon
Sugar 1 teaspoon
Yellow cooking wine 1 tablespoon
Cooking oil 2 tablespoons
(mix soy sauce, sugar, and cooking wine in a small bowl and set aside)
Use a knife or scissor to trim the legs and the sharp “spear” of the prawn. Cut open the back of the shell and remove the gut (Black Tiger Prawns but not Spotted Prawns). Wash well and pad dry.
Pour two tablespoons of cooking oil in a pan/wok, medium heat only to avoid splashing. Turn heat on to high and allow prawns to cook for two minutes each side. Make a circle in the center of the pan and put in the ginger and green onion. Pour the pre mixed soy sauce to the edge of the pan/wok and quickly turn the prawns over several times until the liquid dry up. Garnish with cilantro and scallion and serve hot.