Description

Perfect for lunch, a picnic or a light dinner.

May and June are Spot Prawn season here in B.C. and it’s one of the most celebrated seasons of the seafood year! They are a real treat from Mother Nature and tend to be highly prized, so I recommend buying them fresh right from the fisher monger or the fisher.

I also love buying them frozen, as they are flash frozen in seawater right on the boat after they are harvested. Best part? You can enjoy them all year long.

Ingredients

  • 3 lbs. Wild B.C. Spot Prawns (4/6 prawns per person) 
  • 4 eggs, hard-boiled, just until cooked
  • 8 cups of your favourite grains, pulses, or legumes
  • 2 cups toasted hazelnuts

Miso, Honey & Lemon Vinaigrette 

  • 3 tbsp miso
  • 3 tbsp honey
  • 3 tbsp Dijon mustard
  • ½ cup fresh lemon juice and zest
  • 1 tbsp kosher salt 
  • ¼ tsp sumac
  • ½ cup extra virgin olive oil
  • ½ cup canola oil

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Preparation/Method

  1. Cook the Wild B.C. Spot Prawns by removing the heads and poaching them in a large pot of boiling water for 30 seconds maximum. Remove them from the boiling pot after cooking and submerge them in ice water to prevent overcooking. Peel the prawns and set aside.
  2. Bring a pot of salted water to a boil and simmer 8 cups of grains until cooked through and al dente.
  3. Heat oven to 350 degrees. Place 2 cups of hazelnuts on a baking tray lined with parchment paper. Toast for 10-12 minutes. Cool, set aside.  

Miso, Honey & Lemon Vinaigrette

  1. In a bowl, whisk together the miso, honey and Dijon mustard.
  2. Add the lemon juice, zest, salt and sumac.
  3. Add the oils and whisk together slowly until incorporated. 

To Plate

Can be served as a salad, family-style of individually plated. 

Add local greens, the cooked grains, egg, cut in half and seasoned with salt and sumac, the spot prawns, and drizzle with vinaigrette. Garnish with toasted hazelnuts and seasonal fruit. Enjoy!

Photo: Canadian culinary talent Ned Bell

Ned Bell 

Additional titles or restaurant name

Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. Based in British Columbia, Ned is the Buy BC Chef Ambassador, Chef Ambassador for Ocean Wise, the co-owner of Hatch Hospitality, Culinary Director at Planetary Health, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.