Hurray! The long May weekend has arrived – at least here in Canada, our American neighbours still have a few days to wait – and with it the first waves of fresh seafood are flooding into the fishmongers. Right now spot prawns are taking centre stage: juicy, delectable and oh-so “more-ish”, they’re best when served as simply as possible without too much to mask their gorgeous flavour. Try them as a quick peel-and-eat snack with cold beers on the patio, or as an appie to the big BBQ main event. Just be sure not to overcook – they really take but a minute or two to be cooked perfectly. This aioli is a perfect accompaniment as well – you can adjust the spiciness with the sambal (chile past) to match your taste. It’s also great with grilled chicken so feel free to make more than needed and keep it on hand this weekend for a quick-grab condiment.

Serves 4 as an après dinner snack – multiply as necessary.

• 2 lbs spot prawn tails
• 1 large pot boiling water
• 1 tsp sea salt
• 2 Tbsp. Greek style yogurt
• 2 Tbsp. sour cream
• 2 Tbsp. good quality mayonnaise
• 2 tsp. sambal oolek
• 1 tsp. fresh orange zest
• 2-3 Tbsp. freshly squeezed orange juice
• 1/4 cup cilantro finely minced

Add sea salt to the boiling water and then drop prawns in. Boil for 2-3 minutes maximum – do not overcook. Plunge prawns into ice bath (bowl of cold water and ice cubes); remove when cooled and hold in fridge until ready to serve.

Mix the rest of the ingredients together in a bowl; chill and serve along side prawns. Enjoy!

 

 

Read the original on: Lesley Stowe