It’s officially my favourite time of the year. Spot Prawn season. It’s short usually lasting around 60 days but this year it will be even shorter. So it’s a get-em while you can scenario. I don’t usually do much with them. Fry em up on a hot pan and I’m done. They are naturally sweet and a feast in themselves.
For a change I thought why not try them in an actual recipe so I prepared a pasta with the little beauties. It’s pretty rich but sometimes that’s a good thing right?
BC Spot Prawns with Garlic Cream Sauce
12 BC Spot Prawns
250 grams Linguine
20 grams butter
2 garlic cloves, pressed
60 ml white wine
125 ml cream
pinch of cayenne
salt & pepper
1 egg yolk
1. Prepare the prawns by dropping them in boiling water for 60 seconds. Take out immediately and plunge into an ice bath to stop the cooking process.
2. Peel the prawns, remove the heads and set aside the tail meat on ice or in the refrigerator.
3. Prepare the pasta according to package directions (mine was 11 minute cooking time). About halfway through cooking time begin your sauce.
4. Melt the butter in the pan and fry the garlic, add the wine and reduce to half the quantity.
5. Add the cream and thicken. Season with salt and pepper and the cayenne.
6. Add a tiny bit of the cream mixture to the egg and beat so that it does not become scrambled.Pour the remaining cream mixture into the egg yolk beating vigorously.
7. Return cream mixture to the pan, add the spot prawns and warm through (a minute should do it).
8. Drain your pasta and add to the pan. Coat the pasta with the sauce and serve.
What’s your favourite way to prepare spot prawns?