On the British Columbia coast, spot prawns are prized for their naturally sweet, delicate meat. This straightforward boil, adapted from a Vancouver chef's prawn-boil method, seasons the water with ginger and scallion and lets the prawns stay the focus. A thin soy, sesame and chile dip adds savoury heat at the table.
Cook the prawns in two batches so the water returns to a boil quickly. The short timing is a starting point; check the thickest tail meat with a clean digital thermometer and bring it to 74°C. Spot prawns are a seasonal B.C. ingredient, while responsibly frozen prawns make the dish possible outside the fresh season.
Step 1If the prawns are frozen, thaw them in a covered container on the bottom shelf of the refrigerator. Keep raw prawns cold and separate from ready-to-eat food; drain them just before cooking.
Step 2In a small saucepan, stir together the soy sauce, 60 mL water and sugar. Warm gently until the sugar dissolves, then stir in the sliced chiles and sesame oil. Cover and keep warm.
Step 3Fill a large stockpot with 4 L water, add the salt and bring to a full rolling boil over high heat.
Step 4Add the ginger and bruised scallions to the boiling water and boil for 1 minute to season it.
Step 5Divide the prawns into two batches. Add one batch to the pot, stir once and cover; wait for the water to return to a boil.
Step 6Once boiling again, cook the batch for 2 to 3 minutes, stirring once halfway through. Keep the lid on between checks and avoid crowding the pot.
Step 7Use a clean thermometer to check the thickest tail meat in each batch; it must reach 74°C. If needed, boil for another 30 seconds and check again. Clean the thermometer between readings.
Step 8Lift the cooked prawns onto a clean platter with a slotted spoon. Bring the water back to a full boil before cooking the second batch; discard the used water and aromatics.
Step 9Serve the prawns hot with the warm dip. Refrigerate leftovers promptly in a shallow covered container, use within 2 to 3 days and reheat to 74°C. Discard food left out over 2 hours, or over 1 hour outdoors in hot summer weather.
Prepare the dip and set out a clean serving platter before the prawns go into the pot. Thaw frozen prawns overnight in the refrigerator, never on the counter. Cooking in two batches helps maintain a strong boil and gives the prawns room to heat evenly. Provide a separate bowl for shells and clean hands and surfaces after handling raw seafood.
Approximate ingredient-based estimate per serving: about 125 g edible cooked prawn meat from 250 g whole shell-on prawns, plus one-quarter of the dip. The shell-on edible yield and reduced-sodium soy label are estimates. Salt in the discarded boil water is not counted. Brands, prawn size and edible yield change the result.
Contains crustacean (spot prawn), soy and sesame; soy sauce commonly contains wheat/gluten, so check its label and declare wheat where present. Keep raw prawns refrigerated at 4°C or colder, thaw in the refrigerator, and separate them from ready-to-eat foods. Use clean hands, utensils and surfaces; never reuse the raw-prawn plate for cooked prawns. Check each batch's thickest tail meat with a clean thermometer and cook to 74°C. Refrigerate leftovers promptly in a shallow covered container, use within 2–3 days and reheat to 74°C. Discard perishable food left over 2 hours at room temperature or over 1 hour outdoors in hot summer weather. Wash hands and clean surfaces after handling seafood.
Yes. Thaw them in a covered container in the refrigerator, drain just before cooking and follow the same batch method. Do not thaw raw prawns at room temperature.
