top of page

Wild BC Spot Prawn Bowl with BC Eggs, Hazelnuts & Miso Vinaigrette


shrimp & prawns

About the Recipe

Perfect for lunch, a picnic or a light dinner

May and June are Spot Prawn season here in BC and its one of the most celebrated seasons of the seafood year! They are a real treat from Mother Nature and tend to be highly prized, so as such I recommend buying them fresh and you are able to buy them right from a fisher monger or the fisher. I also love buying them frozen, as they are flash frozen in seawater right on the boat after they are harvested. Best part? You can enjoy them all year long. Serves 4



  • 3 lbs wild BC spot prawns (4/6 prawns per person)

  • 4 BC eggs (1 per person) - Gently boiled until just cooked, I like my eggs cooked medium, so they are jammy and tender inside, cool and peel carefully. They really are the perfect snack and addition to your favourite lunch or dinner recipes .

  • 8 cups of your favourite grains, pulses or legumes

    • Cooked gently in a pot of simmering salted water until cooked thru and al dente

  • 2 cups toasted BC hazelnuts - a delicious heart healthy source of protein and are rich in vitamins, minerals and antioxidants

    • Toasted in a 350 degree oven on a parchment paper lined baking tray for 10-12 minutes.

Miso, Honey, Lemon Vinaigrette

  • 3 tbsp miso

  • 3 tbsp honey

  • 3 tbsp dijon mustard

  • ½ cup fresh lemon juice and zest

  • 1 tbsp kosher salt

  • ¼ tsp sumac

  • ½ cup extra virgin olive oil

  • ½ cup canola oil


Spot Prawns:

  • The simplest way to cook them is to remove the heads immediately after you get them home and quickly poach them in a big pot of boiling water for 30 seconds maximum. Immediately remove them from the boiling pot after cooking and submerge them in ice water to stop them cooking as fast as possible. Peel the prawns and set aside.


  • Toasted in a 350 degree oven on a parchment paper lined baking tray for 10-12 minutes.

Miso, Honey, Lemon Vinaigrette

In a bowl, whisk together the miso, honey and dijon mustard

Add the lemon juice, zest, salt and sumac

Add the oils and whisk together slowly until incorporated

To build the dish: I like to serve this as a salad, shared family style or solo. Its also a great lunch, dinner or picnic for a busy meal on the go. Choose some great local lettuces, add the grains, the egg cut in half and seasoned with salt and sumac, the spot prawns and then garnish with the hazelnuts and some seasonal fruit.

Perfect Pairing: Bartier Bros Rosé Piquett

Enjoy! Chef Ned

bottom of page