Seasonal Recipes With Field Chef Doug Hawrish
Local Spot Prawns are in season! And they melt in you mouth – just like lobster!
I have created a simple and delicious green salad with a honey herb vinaigrette topped with you know what! Enjoy some of the best of our local delights here in Vancouver.
Organic Greens With Charred Spot Prawns
Honey Herb Vinaigrette
Whisk together in a small bowl:
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 1 tbsp white wine vinegar/ champagne
– 1 tbsp local honey or to taste
– ½ teaspoon course grain mustard or to taste
Add in a slow steady stream whisking constantly 8 TBSP extra virgin olive oil.
Taste and adjust seasoning. Add a pinch of finely chopped parsley/ cilantro.
Toss with fresh local greens (Mizunia, Rocket, Red Leaf etc…) Divide salad on four plates.
Charred Spot Prawns
– 1 lb spot prawns peeled
– 1 tbsp paprika
– 1 tbsp olive oil
– 2 tbsp fresh Italian flat leaf parsley
– 1 teaspoon lemon zest
Place prawns in a bowl. Add paprika, toss and coat evenly. Place large frying pan (preferably cast iron) on medium high heat. Add prawns and stir-fry for four minutes. Remove from heat, place prawns in a bowl. Toss with lemon zest and parsley.
Arrange prawns evenly among 4 plates, sprinkle with more parsley if desired.
Recipe by: Field Chef, Doug Hawrish