Spot prawn feast

OK, so now I get it. Two years ago, Neil and myself eagerly bought a bag of spot prawns fresh from the ocean, took them home and then left them as the fisherman had described, which unbeknown to us had unwillingly killed them. (Read about it here). They have to die anyway, so what's the problem right? Well, apparently once dead they begin to leach a toxin into their flesh so keeping them alive is a priority. Neil and I were somewhat less than impressed with them back then. We killed them too soon, (toxic), overcooked them, (mushy) and smothered them in a creamy pasta sauce, (silly). This year, with Juenessa's help, we did it right, (almost)...

The Lazy way to make curry

A quick post to showcase the prawns bought at Steveston on Sunday. They are called Spot prawns and seem to have a different texture to the commercially sold shrimp. Even if they are cooked for slightly too long they remain soft, not becoming rubbery like the larger varieties. I don't know why this occurs but, in my opinion, it makes for a superior taste and mouth feel.