Butter-Poached Spot Prawns with Spring Pea Purée

Celebrate BC’s spot prawn season with this recipe by Lead Chef Instructor, Ben Kiely.
Combining the tender sweetness of freshly caught spot prawns with the delicate grassiness of English peas and mint, this dish is bursting with the flavors of spring on the west coast.
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Serves 4 as an appetizer

INGREDIENTS
For the Spot Prawns

• 12 BC spot prawns, heads on
• 1 cup unsalted butter
• Zest of 1 lemon
• 2 sprigs fresh thyme
• Salt, to taste

For the Spring Pea Purée

• 1 1/2 cups fresh English peas, shucked (frozen peas can be used)
• 1/4 cup heavy cream
• 1/4 cup fresh mint leaves
• Salt, to taste

For the Quick Pickled Shallots (prep ahead)

• 1 large shallot,thinly sliced into rings
• 1/4 cup rice vinegar
• 1 tsp sugar
• Pinch of salt

For the Lemon Beurre Blanc

• 1/2 cup dry white wine
• 1 small shallot, minced
• 2 tbsp lemon juice
• 3/4 cup cold unsalted butter, cubed
• Salt, to taste

Garnishes

• 1/2 cup pomelo segments (pith removed)
• Pea shoots or sorrel leaves
• Lemon zest (for finishing)

Prepare the Pickled Shallots

1. In a small bowl, combine shallot slices, rice vinegar, sugar, and salt.
2. Let sit at room temperature for 30 minutes or refrigerate until needed.

Make the Spring Pea Purée

1. Blanch peas in boiling salted water for 1–2 minutes until tender and bright green.
2. Drain and plunge into ice water to preserve colour.
3. Blend peas, mint, and cream in a blender until silky smooth. Season with salt.
4. Pass through a fine sieve for extra smoothness, if desired. Keep warm or reheat gently before plating.

Make the Lemon Beurre Blanc

1. In a small saucepan, combine white wine, minced shallot, and lemon juice.
2. Reduce over medium heat until almost dry
3. Lower heat and whisk in cold butter, a few cubes at a time, until emulsified and glossy. Do notboil.
4. Season with salt to taste. Keep warm

Butter-Poach the Spot Prawns

1. In a sauté pan, melt butter with lemon zest and thyme.
2. Gently poach prawns over low heat for 3–4 minutes or until just opaque and tender.

To Plate

1. Pea Purée - Spoon or squeeze into a swoosh or circular base on each plate.
2. Prawns - Place 3 prawns per plate on top of the purée.
3. Pickled Shallots - Dot a few rings artfully around the plate or on top of the prawns.
4. Beurre Blanc - Spoon over prawns while warm.
5. Finish with pomelo segments and fresh pea shoots or sorrel. Enjoy!

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