12 spot prawn recipes from vancouver's top chefs - bbq skewers stainless steel
Although the Prawn Festival was held in Vancouver on Saturday, May 7, the season officially began at noon on Thursday.
This will last 6 to 8 weeks, during which some 250 licensed commercial shrimp fishermen will capture 5 to 6 million of spot shrimp.
On Thursday afternoon, Steve Johansson of organic Ocean delivered the first shipment of the season to restaurant C, chefs, including refuel Robert belchham, Provence's Alexander qualia and Provence's Mediterranean Grill, are eagerly awaiting.
Chef Lee Humphries received his side dishes and quickly made delicious fried garlic prawns.
The public will be able to start buying spot shrimp during the spot shrimp festival at Saturday's fake Creek Fisherman's Wharf (
Just west of Granville Island)between 11 a. m. and 3 p. m.
This year is the fifth, the scale of the festival has been greatly expanded.
Approximately 1,500 people are expected to participate in shrimp cooking and cooking demonstrations by the city's top chefs, including Vikram VijVij's), James Walt (Araxi)
And Guangdang (Diva).
Tickets for on-site prawn cooking are $10 for children and adults, free on-site and in advance-site.
In this season, the prawns can get off the boat from one o'clock P. M. m.
Daily at Fisherman's Wharf and the Granville Island Public Market.
On Saturday, you can buy prawns for $12 a pound.
After the festival, spot prawns will be sold at the salmon shop in the Granville Island Public Market ($12. 99 per pound)
Best location in Granville Island and Arbutus ($12. 99/pound)
Cod seafood market in Kelowna (
$30 per pound, retreat directly)
, In the organic ocean of fake Creek Fisherman's Wharf, right next to the boat ($12/pound).
What to do once you get these shrimp?
Here are 12 recipes from the live prawn festival. ----
Executive chefWest restaurant BarGazpacho6 ripe tomato, peeled1 Purple Onion, baked at 350 F for 35 minutes (170 C)
1 cucumber, peeled, 1 red bell pepper, baked for 10 minutes at 350 degrees F (170 C)
2 cloves of garlic and bake for 10 minutes at 350 degrees F (170 C)
A cup of 1/4 to 1/3 (50-70 mL)
Sherry vinegar (
Excellent quality such as Pedro Ximenez)3/4 cup (180 mL)
2 tablespoons of Spanish olive oil (30 mL)
2 teaspoons of freshly squeezed green lime (10 mL)
1/2 cup of sugar Salt and pepper (125 mL)day-
4 cups of old bread (1 L)
1 teaspoon of 8 basil leaves in tomato juice (5 mL)
Cumin, sweet potato/3 lbs (150 grams)
2 ounces of sugar (50 grams)
7/8 cup of Portuguese sugar (200 mL)lime juice (about 8 limes)
1/4 cup 2 beams of Basil (60 mL)
Olive oil point Prawns12 point pransprapachoblend put everything together until smooth and through the sieve.
Basil mixes everything in a blender and transfers to ice
Cream maker and stir until company.
For about 15 seconds on each side, spot shrimp and grilled fish.
Season with salt and pepper.
Put two scoops of cold dishes in the middle of the plate.
Put some prawns in the middle and basil sorbet next to the prawns. ----
Chef Lee Humphries from restaurant C 24 prawns, 8 ounces on site and full court (244 grams)
Butter, 4 unprocessed jalapeno, sliced, seeds for removing 8 cloves of garlic, sliced 12 tablespoons (180 mL)
Chopped parsley12 tbsp (180 mL)
Slices of lemon Salt and pepper, 8 ounces (240 mL)
In the backyard vineyard (
Neck of Woods Winery)
Teaspoon to garnish4 (20 mL)
Add olive oil in a hot frying pan and a little olive oil.
Add shrimp and butter. Sauté quickly.
Add the remaining ingredients and add white wine for refining.
Taste the season.
With slightly green plates and decor.
Twist, peel and enjoy. ----
1 pound spot prawns from executive chefAraxi restaurant BarSpot prawns Tortelloni, peeled shrimp shells and shrimp shells left for sauce, 4 oz wild salmon, go Chil1 teaspoon Jewish salt tsp 1 teaspoon freshly ground firm juice and 1 slice of lemon, 1 slice of onion, 1 minced1 vermouthserved butter6 tablespoon salt-free shrimp shells1 Cup stock3 spring thyme1/month Cup cream cup shell fresh peas whole pod in the refrigerator for 30 minutes food processing machine and a stainless steel bowl.
Place the live prawns and salmon in a food processor bowl and stir until the seafood is chopped and fully combined.
Add salt, nutmeg, lemon juice, lemon zest, pulse and mix.
Add eggs and process at high speed until the mix is even, about 2 minutes.
Transfer the mixture to a frozen stainless steel bowl, add brandy, then cream and dill.
When you roll out pasta, refrigerate the shrimp stuffing.
Gently moisten a tea towel with cold water.
According to the instructions on the pasta noodle machine, roll the dough into a thin sheet of a dime.
Cut the dough into 20 with a round knife or glassfour 3 1/2-to 4-inch/ 9-to 10-cm rounds.
Pile the bullet in a stack and cover it with a damp cloth.
Gently wipe the baking pan with flour and fill a small bowl with water.
Fill a large baking sheet with ice.
When you process the dough, put a bowl of shrimp stuffing on the ice.
Put a pasta on a clean working surface.
Scoop 2 teaspoons/10 ml of the filling to the center of the pasta, then gently brush the rounded edge with a pastry brush with water.
Fold the upper half of the pasta to the lower half to form a half
Be careful to completely surround the filling.
To create tortelloni, half pastacircle—
Towards your flat edge
In the middle of your index finger.
You should have a uniform amount of pasta on both sides of your finger.
Tap a small amount of water in half a corner
Circle around, then wrap the pasta around your fingers and combine the two tips.
With thumb and front
The fingers of the other hand, press the fingertips tightly together, seal tortelloni, and then slide carefully from the fingers.
Place this tortelloni on the baking tray and continue to fill and shape the remaining tortelloni until you run out of all the pasta and fillings.
Keep pasta when you prepare the sauce.
Refrigerate for 1 day and cover with plastic wrap.
Lemon Baili sauce and soy sauce place the scallions and butter in a small pan and stir-fry with a small fire until soft but not colored for about 5 minutes.
Increase the heat to the medium, add bitter AI, and then reduce it until almost all the liquid evaporates for about 8 minutes.
Add the shrimp shell and cook for 5 minutes or until the shrimp shell turns red from high heat.
Reduce the heat to the medium-
Low, add fish pieces and 1 lemon Baili leaf and simmer slowly until the liquid is reduced by half for about 10 minutes.
Pour the cream, remove it from the fire, and cover the pan with a lid or plastic wrap.
Let the sauce be injected in 30 minutes.
Filter sauce through fine
Place the sieve in a clean pan and discard the solid.
Simmer the sauce in medium heat and add chopped peas.
Cook for 3 minutes and take it out of the fire.
After eating prawns, cook a large pot of water at high temperatures.
Add about 1 teaspoon/milliliters of salt every 4 cups/1 liter of water.
Add torteloni and cook for 3 to 4 minutes.
To check if not, cut tortelloni in half to see if the edges of the dough are cooked.
Using a slotted spoon, transfer tortelloni to a bowl and pour olive oil on it.
Place 5 or 6 tortelloni in each bowl and cover with sauce.
Separate the entire pea pod, reveal the pea, and arrange a pod on each service.
Add pecorino Romano cheese and lemon thyme leaves to each meal.
There are many interesting possibilities for this dish, from white Italian, such as top-
Quality Soave or Falanghina to Alsace or B. C.
Riesling and Pinot Blanc. ----
Chef Brandon Thordarson, 100 Nights from Opus Hotel (
Soldassen said there were "very decent" pieces of fish.
At the Granville Island Public Market, you can replace clam nectar or buy fresh fish. )1 lemon4 cups (1 L)water2 pounds (1 kg)fresh B. C.
4 cups of prawns in stock (1 L)
1 cup of cooked rice according to the package description (250 mL)
1 cup of fish (250 mL)
1 pound of Parma cheese and pepper (450g)
1 tablespoon of peas (15 mL)
Garlic2 tablespoons (30 mL)
2 cups of salt butter (500 mL)
2 tablespoons of fresh green skin (30 mL)
The water cooked with olive oil and lemon has been juiced and cut in half.
Tear the shrimp head off the site and place it in a large bowl and pour the boiled water over the tail to cover it.
Cook the shrimp in water for 45 seconds.
Take it out of the water and put it on the counter to cool a little and peel it. Pre-
Cook ri rice according to packing specifications, as each arborio rice cooking method varies from brand to brand.
Mix the risotto with half the fish stock and add more and more fish until you have the right consistency, add cheese and season with salt and pepper.
Stir-fry the pea tendrils with garlic and butter and then add the risotto. Add the peas. Heat and serve.
Each time you serve, put 1/4 of the finished risotto into the dinner bowl, and 1/4 of the peeled shrimp on the risotto with olive oil. ----
Executive chef/boss Neil Wiles from GrillDijon mustard sauce on Hamilton Street: 2 tbsp white wine vinegar 1 tbsp and 11/2 teaspoon grain Dijon mustard11/2 teaspoon smooth Dijon mustard1 tbsp honey teaspoon salt1/3 Cup shell on canola oil1/3 Head remove avocado 3 cups organic mix salad vegetables, 1/4-2 oz Grove Tiger blue cheese or your favorite room temperature, crumbled1 large pass heir tomato
2 big eggs, hard
Boiled skin, 1/4-
Inch dice4 sliced bacon or pan-cut Tower, cut into Ding and Cook to crispy vinegar juice: Mix vinegar, Wood star, honey and salt for 30 seconds at high speed in a food processor or mixer
In the case of motor operation, add canola and olive oil slowly in a steady flow of water, and then process for another 30 seconds.
Refrigerate until required.
Cobb salad: Preheat the broiler or barbecue to the 450 th floor.
Place the prawns about 4 inch away from the grill until they become hard pink, 11/2 to 2 minutes.
Remove and cool from the heat.
Shrimp Shell, tail.
Peel the avocado and cut it into 1/2-inch slices.
In a large bowl, gently stir the green with the sauce.
Service: Arrange salad vegetables on the oval lawn
The dish is formed.
Separate each ingredient and place neat blue cheese, tomatoes, avocado, spotted shrimp, eggs and bacon on green vegetables.
Serve immediately. ----
Executive chef Tina Fineza, Flying Tiger consultant, Les Faux Bourgeois from La taqueria18bC.
Spot Prawn, deveined, tail, head option 2 tbsp (30 mL)
2 tablespoons of garlic, chopped2 (30 mL)
Horse chopped3 tablespoons (45 mL)
Sambal oelek3 tbsp (45 mL)sugar1 tbsp (15 mL)butter1/4 cup (60 mL)
Shaoxing wine1 tbsp (15 mL)
Rape oil/extra virgin olive oil blendCilantro, add oil to the frying pan at medium and high temperatures.
Add garlic Scallions and stir fry for 5 minutes, then add Shaoxing wine to Degas the pan.
Continue cooking for 1 minute, then add sambal oelek and sugar and cook for another 30 seconds before adding shrimp.
Shrimp only needs 1-
Cook for 1 minute, during which butter should be added to make the sauce emulsion.
After the shrimp is cooked, remove it from the pan, reduce the remaining liquid by half, and pour the sticky residue on the shrimp serving.
Decorate with coriander and serve immediately. ----
Todd bright, executive chef from wild Rice 1 pound (454 g)B. C.
Teaspoon of spotted praws1 (5 mL)
Fresh ginger, slightly groundplane1/4 cup (60 mL)
1/4 cups of scallions (60 mL)
Water chestnut horseshoe broken * month spoon (15 mL)
2 tablespoons sesame oil (30 mL)
8 ounces of oyster oil (225 g)
Ha Gou flour * 1/2 cups (125 mL)
1/2 cup of red vinegar (125 mL)
Mirin1 tablespoon (15 mL)
Coriander, coriander skin shrimp, each shrimp is divided into two halves vertically along the back with a knife, and the intestines are removed.
Cut the shrimp into large pieces with a kitchen knife, then apply the side of the kitchen knife to the board. Chop finely.
If you don't have a kitchen knife, cut them very carefully.
Place chopped prawns in a mixing bowl and add ginger, scallions, chestnuts, sesame oil, oyster oil, pepper and scallions until the ingredients are combined.
According to the instructions on the package, make hagou flour into dough.
Make sure your workspace is well lubricated and knead the dough until it becomes shiny and not sticky.
Divide the dough in halfounce (15 g)
Spread each dough block very thin until it becomes almost translucent.
Cut out a round of dough using a 10 cm pastry cutter to make each hagou wrapper.
Place a large spoon of prawn mixture in the center of the wrapping paper.
Fold one side and touch the other, roll to the back and curl the edges together to seal.
Steam in a steamer for 6 minutes.
Stir the red vinegar, Milin and coriander in a small bowl.
Service with hagou. ----
Fresh giant spot prawns from Blue Water Cafe16 7 oz samphre1/4 cups sake3 tbsp shiro miso (
White miso sauce paste)
1/4 cup beurre blanc1 tbsp yuzu juice2 cup canola oil for deep
Fried 1/2 cup tacos tbtbsp olive oil clipJapanese seven-Seasoning)
Or the cayenne pepper removes the tail of the prawn from the head, peel off the shell and leave the tail part attached to the meat.
Put your head aside.
Arrange the tail of the prawn on a small baking sheet, lined with sheepskin paper.
With a sharp peeling knife, cut vertically along the back of each prawn, then open it and remove and discard any internal organs with a knife tip.
Remove and discard the shell on the head of the shrimp, and place the internal organs of the head of the shrimp in a small bowl.
Wash the shrimp thoroughly in cold water to remove any sand.
Dry on the kitchen towel.
Fill a large bowl with ice water.
Boil with a large pot of water at high temperature.
Wash samphire with a sharp knife, remove and discard the tough ends of each sprig.
Cook samphire in boiling water for 15 seconds. Refresh immedi-
Keep Green in the ice bath.
In order to make sauce, heat the sake with medium heat in a small pot.
Add the internal organs of the shrimp head and cook for 1 minute.
Take it out of the fire, put it in shiro miso and stir it and transfer it to a small food processor.
This mixture by fine strain
Sift into the pan with a sieve, then add Baile White and yuzu juice.
Taste the season.
Heat canola Oil with high temperature in a deep frying pan until it reaches 50F (
Measure the temperature with a thermometer).
In a small bowl, put the shrimp body into the corn starch and shake anything extra.
Fry the shrimp for 30 seconds until it becomes crispy and starts to turn yellow.
Use pliers, remove from oil and drain water on paper towels.
Season with salt.
Serving: Gently heat the sauce with medium heatlow heat.
Add samphire and heat until the heat is finished, then distribute the sauce in four heated appetizer plates.
Preheat the oven to 400 degrees F.
Place the prawn tail on a baking tray, season it with salt and add olive oil.
Bake for two to three minutes until it's almost cooked.
Arrange four shrimp tails on each samphire.
Dip the sauce on the tail with a spoon and randomly arrange the crispy shrimp on the plate.
Dotted with a touch of red (or cayenne).
Recommended wine: a light white wine with dry
Like a fruit fragrance in BC. ----From chef Jean-
Francis of Provence and Alexander qualia
2 tablespoons of olive oil. butter2 Tbsp.
Fresh BC spotted shrimp, peeled and peeledveined (
If you want, or the shell stays on top)
Taste the fresh black pepper with salt and a glass of fresh parsley, 2 teaspoons.
Freshly squeezed lemon juice prepare shrimp in a large frying pan with two batchesIn on medium to high temperature 1 Tbsp. oil and 1Tbsp. butter. Add 1 Tbsp.
1 minute of garlic and stir-fry increased the heat to a high level.
Add half a shrimp.
Season with salt and pepper.
Fry each side for 2 minutes or less until they turn pink-don't overcook.
Season with brandy: Remove the pan from the fire with one hand and pour half of the brandy.
Quickly re-heating the pot (see note).
If you have a gas stove and carefully tilt towards the flame, it will burn automatically.
If you have an electric stove, light a match and carefully close the flame to the pan to set the brandy on fire.
Let the resulting flame go out on its own.
Sprinkle half of the parsley on the prawns, pour half of the lemon juice, and mix.
Go to a service platter.
Repeat the process with the remaining ingredients.
Note: If the pot is not hot enough, the brandy will not be lit, so make sure the pot becomes good and hot. ----
Lee Humphries, chef from restaurant C, 20 prawns, peel and head-
5 per person, left student (
Save head for stock or soup)
1 lemon, dandruff and juice 3 lime, dandruff and 12 slices of watermelon radish, sliced paper-
Garlic2 branches of coriander, branches of mint, branches of basil, 8 tablespoons of olive oil, 4 slices of Iberian ham (
Can be purchased in Oyama)-
If you like 4 slices of scallions, sliced1 rustic biguiye decoration, you can replace the smoked ham in Italy: 1 head of fresh, clean, chopped herbs and scallions leaves.
15 minutes allowed.
Until a slight cure
Scrape the radish.
Built neatly on the sliced Iberian ico.
Vanilla leaves and frisee are on the top.
Enjoy baked country bread. ----
John Bishop, owner of the bishop's pound s1 (500 grams)
2 tbsp full-spotted prawns and heads (30 mL)
1 tablespoon of butter 2 cloves of garlic (15 mL)
Chopped parsle1/4 cups (60 mL)
Heat a large frying pan over medium heat with dry white distiller's grains and pepper.
Add butter, garlic and parsley and fry it gently for 1-2 minutes.
Add prawns and white wine.
Stir the salt and pepper together and lightly season.
4-covering and cooking5 minutes.
Add lemon slices and warm crispy French sticks to the warm bowl. ----Components (recipes follow)
: Tender fried spot prawns8 white corn tortillas prawn praprawns24 full spot prawn, head and shell on 1 scallion, stir-fry with oil and scallion 2 when the shell turns red, use sake deg pan.
Season with salt.
Remove from the pan, cool, and then remove the head and shell.
Tomato 1/4 white onion 4 shiso leaves1 tbsp olive oil 1 clip Japan togarashi spice1/2 teaspoon yuzu juice1 clip yu in Pico de gallo 2yuzu pepper)
Cut the tomatoes and red onions into strips and mix all the ingredients together.
Spot Prawn Mayonaise24 spot prawn head and shell 2 tbsp yellow wine vinegar1 Cup Canadian oil 2 garlic clove 2 red pepper 3 egg yolk 1 onion head and shell with garlic
Add oil in low heat and simmer for 1/2 hours. Nervous and cool.
Slowly stir the protein into the egg mixture with vinegar and oil, then continue to stir to form mayonaiseSalt and taste guacamole1 ripe avocado 1 teaspoon light soy sauce 1 teaspoon yuzu juTo build tacos.
Heat the tortillas and add all the ingredients.