Spot prawns are named for the distinctive white spots that adorn their shells. Highly regarded for their size and firm, sweet flesh, spot prawns are the largest of the seven shrimp species caught commercially in B.C.’s coastal waters. Spot prawns are usually sold fresh for just over 11 weeks beginning in May, mostly in B.C., but they are available frozen year-round. This classic recipe comes from The British Columbia Seasonal Cookbook (www.lonepinepublishing.com/cat/9781551055848).
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Ingredients:
1 cup flour
Sea salt and freshly ground pepper
3 eggs, beaten
1 cup panko (Japanese bread crumbs)
1⁄2 cup shredded unsweetened coconut
24 spot prawns, shelled, deveined, tail on
4 cups peanut oil, for frying
1⁄2 cup Thai chili dipping sauce
Directions:
Place flour in a bowl or shallow baking dish; season with salt and pepper. Beat eggs in a separate bowl. Combine panko and coconut in another shallow dish. Dredge prawns first in flour, then in beaten eggs, and finally coat in panko mixture. Carefully lay prawns out in a single layer on a baking sheet.
Pour oil into a heavy-bottomed skillet and heat to 360°F (182°C). If you do not have a thermometer, test oil with a cube of bread—it should turn golden in under two minutes.
Cook prawns in small batches until golden, about two minutes, then transfer to a plate lined with a paper towel. Serve hot with dipping sauce.
Servings: Serves four to six.
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