This weekend, I took my mom to the 6th Annual Spot Prawn Festival at Fisherman’s Wharf near Granville Island.
The Spot Prawn Festival raises awareness about the sustainable prawn options right here in our backyard. BC’s spot prawn season runs from 6 to 8 weeks starting in May and you’ll often find many local restaurants bring on special menu items to celebrate the season, such as the Spot Prawn Poutine at ORU Restaurant at the Fairmont Pacific Rim Hotel.
The Spot Prawn Festival is hosted by the Chefs Table Society of BC – a chef-run collaborative dedicated to innovative and sustainable programs that will inspire, educate and nurture chefs in this province.
Having never attended the event before, I was pleasantly surprised by the delicious meal, array of educational materials and chef demos that took place throughout the day.
We even had a celebrity chef serving our prawns: Vikram Vij from the famous Vij’s Restaurant.
The fishing boats arrived at the wharf, tooting their horns and signalling the start of a very successul seafood season.
One of the key take aways for me was the sheer sustainability of BC spot prawns in comparison to other popular species, such as Tiger Prawns from Southeast Asia. BC’s spot prawns are harvested sustainably using traps and there are strict regulations dictating how many vessels can commercially harvest them.
Here are some helpful tips for selecting a good live BC spot prawn:
make sure they look lively and almost translucent
don’t select prawns that have black colouration
after purchasing the prawns, make sure you put them onto ice straight away
make sure the head is removed as soon as possible
as soon as the tail is removed, wash thoroughly to keep the meat firm
more info is available at wildbcspotprawns.com
Chef Ned Bell from YEW Restaurant at the Four Seasons Vancouver demonstrated how to make spot prawn ceviche. He even fed some brave souls a raw “live” prawn (as in just pulled the head off and still twitching). The taste is surprisingly sweet and subtle, rather than salty or fishy.
Here’s a quick rundown of the recipe so you can make your own ceviche at home:
Combine in a bowl:
Olive Oil
Citrus zest and juice (lime, lemon, grapefruit or a combination will do)
Cilantro
Flaked Sea Salt
Radish
Optional: Rice Vinegar to create a more Asian flavour or continue with the tropical flavour by adding in coconut milk.
Prawns:
Take fresh spot prawns and remove tail and outer shell, while leaving on the head until you are ready to use them (which should be as soon as possible). Once ready, remove the heads, butterfly the prawn and put into the bowl of ingredients. Stir thoroughly.
Layer the ceviche into a clear mason jar for a natural, elegant look and serve with deep fried wonton wrappers.



















