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How to Maximize Spot Prawn Yield
In Vancouver, the Spot Prawn (Pandalus platyceros) harvest season lasts about 6-8 weeks, starting at the beginning of May and ending around late July.
In BC, approximately 2,450 metric tonnes are harvested annually, with about 65% of the harvest coming from the waters between Vancouver Island and the mainland.
Spot Prawns (2023) from grocery stores can cost $30-40 CAD per lb plus tax. I donāt recommend buying from grocery stores since the price is more expensive, especially with the additional tax.
Luckily, if you have direct contact with the fisherman, you can buy from them directly for $23-25 CAD per lb, which is who I bought from.
The fishermen dock their boats along Steveston Fisherman's Wharf - 3866 Bayview St #140, Richmond, BC V7E 4R7, Canada.
Make sure to go early for the freshest possible batch!
Once you get your Spot Prawns, I highly suggest eating them right away. There are a couple of ways you can eat these crustaceans.
Raw/Sashimi
Steamed/Boiled
For me, I prefer eating these raw, sashimi style for the maximum taste. Something about raw spot prawns combined with fresh salt water just hits different. Before eating, devein the spot prawns unless you like poop.
If you decide to go steamed/boiled, itās best to make a dipping sauce to go along with it. My go-to is a Chinese Ginger Scallion Dipping Sauce (ginger, scallion, hot neutral oil, light soy sauce, water, white sugar, and Chinese black vinegar).
Donāt throw away the heads and shells just yetā¦ Here are some ways I like to enjoy them.
Prawn Dust
Deep Fried
Prawn Oil
If Iām looking for a boost in umami flavoring, I clean the heads under cold water, pat dry and then dehydrate the heads in the oven along with the shells for 11 hours at 70Ā°C/158Ā°F. Using a dehydrator will save you electricity but not everyone wants or has space for a dehydrator. When ready, pull the heads out, and grind into a powder in a high-speed blender. You can use this to give your dishes a big umami boost and it can be stored for up to two months in an airtight deli container.
The other way of using the heads is also very enjoyable. I like to make a wet dredge (a cold, light tempura batter) or use cornstarch to coat the heads. No need to clean the heads if you plan on frying. Deep fry the heads in neutral oil at 191Ā°C/375Ā°F for 2 to 3 minutes. If you go to the higher quality sushi restaurants, especially in Vancouverā¦ Youāll see them use the heads in this way. Super crunchy texture with umami prawn head guts. Sounds gross, but trust meā¦ THIS IS THE BEST.
The final way to use the heads would be to make prawn oil. Great for adding additional flavor, depth and a deep orange vibrancy to your dish.
Popular Spot Prawn Recipes (2023)
In Vancouver, the Spot Prawn (Pandalus platyceros) harvest season lasts about 6-8 weeks, starting at the beginning ofā¦