Spot Prawn Sesame Salad
Chef Robert Clark, co-owner of a sustainable seafood market in Vancouver called The Fish Counter, gave us this recipe. Named for the white dots on their shells, spot prawns are sweeter and more delicate than other varieties. "You won't need to mask their flavor with cocktail sauce," says Clark. They're sometimes available fresh and live in season (late spring through summer), but frozen headless ones are easier to find.
Clark uses a novel technique to cook the prawns: Instead of poaching them in a traditional court bouillon (seasoned broth), he steeps them briefly in boiling water, which highlights their sweet taste.
The Fish Counter, Vancouver, B.C.