We were not sure what we would do with them but we like to have them as often as possible during the season. D reckoned we could use a recipe for Lobster or Crab with the sweet meat of the BC Spot Prawn. We dug up a recipe we learned at a seafood cooking class that we have adapted over the years. As well, we further changed the proportions in order to keep the taste the Spot Prawn front and centre. Hence, the amount of Black Bean sauce in this version is about 20% the original but no less tasty!
We served this on Soba Noodles, prepared as per package. You can serve on Rice as well.
Black Bean Ginger BC Spot Prawn
1 lb live BC Spot Prawn
1/4 c Black Bean sauce
1/2 T chopped Chinese Chili (from a Jar)
1/2 c dry White Wine
1 inch fresh Ginger, chopped
2 cloves Garlic
1/4 c Water, as needed
This will not take long so: 1. Chop everything and have it all with in reaching distance of your secondary hand. (i.e. the hand your wok spatula is not in). 2. Have the fan on. 3. Heat on as high as you can get it. 4. Do no go anywhere or try to multi-task.
In a hot wok, eat some Peanut Oil or Canola Oil (neutral flavoured oil with a high smoking point), 1/2 T - T (Big T means Tablespoon on YUMMO and most books. Little t means teaspoon. There are 3 t's in a T and there are 3 T in quarter-cup.).
In the wok, add the Garlic and Ginger and Prawn. Stir for 3 - 4 minutes. Move alot. Add the White Wine. Stir for another 2-3 minutes. Add the Chili and Black Bean sauce. Stir until even coated. Add water as needed if too dry or add more wine.
You can leave covered if you are not ready but off the heat.
Serve hot on the noodles. Garnish with Spring Onion, optional.
We had a bright, Ferrari Carano Fume Blanc 2009 Sauvignon Blanc. Great with the spicy seafood.