After getting caught up in all the hype and buzz surrounding BC’s spot prawns season we finally
indulged in a shrimp filled dinner last night. Carn.H Had picked up 3lbs of spot prawns from Steveston’s Wharf.
☆*:.｡. o(≧▽≦)o .｡.:*☆
Not having bought or cooked spot prawns before I quickly searched for some information on the net.
Aside from buying tips, I also learnt that the spot prawn heads have a particular enzyme that is released 2 hrs after they’re dead so it’s best to buy live (in water) or frozen at sea – unless you enjoy mushy flesh. Another way to avoid mushiness is the remove the head b4 the enzyme is released.
I steamed our first batch on high for 2 min and these were perfect! We polished off the first batch before steaming the second for 2 min on low-to-med… these did not cook through and were mushy. After steaming them for a little bit more, the flesh was still not firming up but I knew they had to be cooked by that time. The flesh was definately cooked – and crumbly – I finally understood why there was so much caution about overcooking spot prawns on the i-net. After trying another batch (for 2 min on high) I was sure some of them had already mush-i-fied as the texture was no longer the same.
Somewhere along the way, I figured out a great way to eat the eggs.
Just in case, i had made an array of super simple sauces, that ended up being unnecessary for the shrimps but were great with the steamed shrimps’ eggs. (which were overcooked and a little “dry” – the boiled shrimps’ egg’s remained poppy and flavorful).
I used the partially cooked shrimps in a pesto stir-fry served alongside a side of stir-fried quinoa with pesto egg and gai lan. The pesto and shrimp juices paired together quite well and was pretty tasty.
– C.Herb –
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