This recipe is care of Alvin Pillay, Chefs’ Table Society member and Executive Chef at The Blackbird.

Spot prawn rourou

Rourou is a classic dish that originates from the south pacific where fresh seafood is abundant. The natural sweetness of the BC spot prawns lends as a perfect complement to the richness of this recipe. The addition of spring garlic and fresh citrus works to heighten the natural flavours of the in season spot prawns. Vegetables can be substituted according to personal preference and the dish can be eaten on its own or over rice.

Serves 4

Coconut milk stew

  • 100 ml coconut oil
  • 250 grams yellow onion, julienne
  • 5 cloves garlic, minced
  • ½ bunch of cilantro stems, minced
  • ¼ tsp coriander seed, toasted & ground
  • 1/8th tsp chili flakes
  • 750 ml coconut milk
  • 250 ml water
  • 1.5 kg fresh BC spot prawns

Vegetable ingredients

  • 10 ramp leaves or green onions, torn in half
  • 1 bunch black kale, roughly chopped into 1/3rd sized pieces
  • 300 grams yellow nugget potatoes, precooked and cut in half
  • kosher salt and freshly cracked black pepper to taste
  • ¼ bunch cilantro leaves


  • 4 fresh limes, cut into wedges
  • whole cilantro leaves


  1. In a heavy bottomed 6-8L sized pot, heat the coconut oil on medium heat.
  2. Add in the onions and caramelize until you achieve a light golden brown colour. (approximately 4-6 minutes)
  3. Add in garlic, cilantro stems, and spices. Continue to cook on medium heat for 8 – 10 minutes. Season with kosher salt and freshly cracked black pepper to taste.
  4. Add in the coconut milk and water and simmer for 15 minutes.
  5. Combine the prawns and the vegetables with the coconut stew and cook until the prawns become translucent.
  6. Taste and adjust seasoning.
  7. Serve with lime wedges and garnish with cilantro leaves.