Spot Prawn, Egg and Hazelnut Bowl

4
20 minutes
15 minutes
Recipe developed for BC Egg by Chef Ned Bell, Buy BC Ambassador

May and June are spot prawn season in BC, but you can enjoy local prawns frozen year ’round. This spot prawn bowl is a showcase of local BC foods and makes a perfect picnic lunch or dinner.

Ingredients

Miso, Honey & Lemon Vinaigrette

  • 3 tbsp miso
  • 3 tbsp honey
  • 3 tbsp Dijon mustard
  • ½ cup fresh lemon juice and zest
  • 1 tbsp kosher salt
  • ¼ tsp sumac
  • ½ cup extra virgin olive oil
  • ½ cup canola oil

Prawn Bowl

  • 3 lbs wild BC spot prawns
  • 2 cups BC hazelnuts
  • 4 large eggs, hard cooked to your liking
  • 8 cups cooked grains, pulses or legumes – wild rice or quinoa are great options
  • local lettuces or other salad greens
  • apples, pears, or other local seasonal fruit, sliced

Instructions

Vinaigrette

  1. In a bowl, whisk together the miso, honey and Dijon mustard.
  2. Add the lemon juice, zest, salt and sumac.
  3. Add the oils and whisk together slowly until incorporated.
  4. Set aside.

Prawn Bowl

  1. Prepare prawns by removing the heads. Poach in a large pot of boiling water for 30 seconds. Immediately remove and submerge in an ice bath to stop them cooking. Once cooled, peel the prawns and set aside.
  2. Spread hazelnuts on a parchment-lined baking sheet. Toast in a 350 degree oven for 10-12 minutes. Set aside.
  3. Gently cook eggs to your favourite level of doneness. (For tips on how to cook hard or soft centered eggs, check out our Cooking Eggs 101 page.)
  4. Cool eggs in an ice bath, peel, and cut into quarters. Season with salt and sumac, set aside.
  5. Cook grains and/or pulses in a pot of simmering, salted water to al dente doneness, as per package directions.
  6. To assemble the bowl, toss greens in a few tablespoons of the vinaigrette. Top the greens with the cooked grains, eggs and spot prawns. Garnish with hazelnuts and fruit. Dress with remaining vinaigrette. Serve family style for dinner or lunch.

 

 

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