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Poached Wild BC Spot Prawn with Peaches & Verjus Vinaigrette


shrimp & prawns

About the Recipe


Poached Wild BC Spot Prawns:

  • 2 lbs of fresh live BC spot prawns

Foraged Naramata Sumac Aioli:

  • 3 egg yolks

  • 1 cup of canola oil

  • 2 tbsp Dijon mustard

  • 1 tsp foraged Naramata sumac

  • ½ tsp Vancouver Island sea salt

Verjus Vinaigrette

We make our own verjus from the unripe green grapes for from thinning the vines at Lightning Rock Vineyards

  • 3/4 cup verjus (you could use white wine or apple cider vinegar)

  • 1.5 cup canola oil

  • 2 tbsp Dijon mustard

  • ¼ cup Naramata Honey (Desert Flower)

  • 1 tbsp Vancouver Island Sea Salt

  • local peach, or other seasonal preserve (to serve)

  • simple green salad

  • sourdough bread


Have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water. Remove the heads of the prawns. In a medium sized pot of boiling water, drop the prawns in the water for 20 seconds. Quickly remove and immediately put the prawns in the ice water bath. Peel the prawns, and then set aside, keep chilled.

Foraged Naramata Sumac Aioli:

 Whisk together the egg yolks, the Dijon mustard and then slowly add the canola oil.

Add the salt and the Sumac which will add a tangy sour flavour to the aioli.

Verjus Vinaigrette

Whisk together the dijon, the Verjus and the honey. Add the canola oil, add the salt.

Serve the poached BC spot prawns with the peach jam, the sumac aioli and the verjus vinaigrette, a simple green salad and some of your favourite sourdough bread. Enjoy!

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