Archives | Spot Prawn Festival

Spot Prawn Spring Pea Soup by Chef Robert Clark of The Fish Counter

May 11, 2017 | Recipes

This soup serves 4: 1 lb live spot prawns 1 tbsp (15 mL) unsalted butter 2 tbsp (30 mL) shallots 2 tbsp (30 mL) white wine 2 cups (500 mL) 35 per cent cream 8 oz (225 g) green sweet peas, blanched Salt, pepper, nutmeg for seasoning Place prawns in a shallow pan. Pour...

Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts

May 11, 2017 | Recipes

Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts by Chef Ned Bell Rhubarb & Apple: 2 cups fresh chopped rhubarb 1 cup diced fresh apple 1/8 cup local honey 1/8 cup sherry vinegar 1 shallot, thinly...

Vancouver Aquarium Spot Prawn Pop-Up

May 9, 2017 | Spot Prawn Events

Vancouver Aquarium’s pop-up restaurant is back just in time for spot prawn season. Ocean Wise Executive Chef Ned Bell and The Fish Counter’s Chef Rob Clark are kicking it off with a first-ever collaborative dinner at Vancouver Aquarium’s pop-up café. Join these top...