Make This Tonight: Spot Prawn Salad with Heirloom Tomato Vinaigrette
It’s spot prawn season—and chef Ned Bell wants you to celebrate with one of his fave recipes.
Vancouver’s annual Spot Prawn Festival returns Saturday, May 13, but the Vancouver Aquarium will be kicking things off early with a pop-up spot prawn feast. From the combined efforts of Ned Bell, Ocean Wise executive chef at the Vancouver Aquarium, and Rob Clark, chef at the Fish Counter, this collaborative five-course dinner features a decadent spread of spot prawns (the season lasts only 6 to 8 weeks) and wine pairings.
The delicate and flavourful spot prawn will be served chilled with sweet pepper salsa and mango, smoked with sea salt and lime, and cooked in a razor clam soup. The menu also includes a Cowichan pasta ravioli with ricotta (paired with Sumac Ridge’s Un-oaked Chardonnay) and sake-poached spot prawns tossed with roasted northern coho and spring radishes. In short: you’ll get to try the season’s best in nearly every preparation. A dessert of ‘sugar kelp’ chocolate mousse with a blood orange marmalade will bring the meal to a close.
To whet your appetite, try making chef Ned Bell’s Chilled B.C. Spot Prawn Salad recipe at home!
When: May 12, 2017 at 6:00 pm
Where: Vancouver Aquarium, 845 Avison Way