BC Spot Prawns

This simple recipe is a great way to enjoy some of the yummiest prawns – BC Spot Prawns!!

  • Prep: 2 Mins
  • Cook: 2 Mins
  • Portions: 2

Ingredients You'll Need

  • 12 BC Wild Spot Prawns
  • 2 Garlic Cloves, Finely Chopped
  • 2 Tsp. Soy Sauce
  • 1 Tbsp. Rice Wine
  • 1 Tsp. White Sugar
  • 1 Tbsp. Scallions, chopped
  • 2 Tsp. Cooking Oil


  1. Heat the oil in a wok or pan and saute the chopped garlic until it turns light golden brown
  2. Add the prawns, soy sauce, wine and sugar and do a few quick stirs
  3. Use a spatula to press each prawn down, pan-frying both sides of the prawn until cooked apporx 2 minutes
  4. Add the chopped scallions and serve hot
  5. The prawns can marinate in the soy, sugar and wine for 10 or so minutes before cooking…toss them a few times

Discussion 6 comments

Carole Allchin says:

Are these cooked whole or with heads and shells removed????

Meridian Meats says:

Hi Carole,
This recipe is for cooked whole with the shell on, and then the shell can be removed when eating.
You can also try cooking with shells and heads removed too 🙂

Heather says:

Do you sell the spot prawns with heads off?

Meridian Meats says:

Hi Heather,
We do sell the spot prawns with the head off at our stores, but the price is more expensive than the head on spot prawns.
Our spot prawns are priced at market price (dependent on our pricing from the fishing boats), and changes dependent on these prices 🙂
If you have any other questions please do not hesitate to ask.

Tammy Hartmann says:

I heard that when cooking/preparing Spot Prawns, heads should be removed while they are still alive or they will be ‘mushy’ when cooked. Thoughts?

Meridian Meats says:

Hi Tammy,
This would be up to your preference. When you cook spot prawns, there will be a lot of liquid to them. On our experience, this hasn’t made them mushy, but some prefer not to have the liquid. Personally, we like to keep them whole when cooking them for the best flavour 🙂

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