Monday, August 9, 2010

Rieslingfest - Poached prawns

B.C. prawn, poached

West coast prawns, so fresh that they were still twitching and jumping around as I was washing them. Sorry fellows, but I wanted to eat you. So, to answer the question I posed earlier - what do you do with such fresh seafood - well, as little as possible. Quickly poached for 3 minutes in furiously boiling water . . . that's it. Don't play around with perfection. I made a simple dipping sauce consisting of soy sauce, sesame oil, rice vinegar, and green onion.

The meat comes out extraordinarily sweet and succulent - you have to eat these piping hot. I have thick skin, so by the time some of my friends started peeling their first shrimps, I was on my third. Was not about to start being shy about eating these - shrimp at its finest.


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