Recipe: Chef Robert Clark's poached B.C. spot prawns


Recipe: Chef Robert Clark's poached B.C. spot prawns

Serves: 4 people


  • 1 lb spot prawn tails.
  • For the salad:
  • 2 whole avocados.
  • 12 whole cherry tomatoes, cut in half.
  • 2 stalks green onions, sliced.
  • 1 tbs fresh tarragon, chopped.
  • 1 tbs fresh mint, torn.
  • 1 tbs fresh basil, torn.
  • 1 tbs chives, chopped.
  • 2 tbs extra virgin olive oil.
  • 2 whole limes, juiced.
  • Salt and pepper to taste.


Cook the spot prawns by poaching in salted water for no more than 30 seconds, then remove them from the hot liquid and cover with ice.

For the salad: Incorporate all the salad ingredients by tossing them gently in a bowl. Adjust seasoning if needed.

Arrange the salad attractively onto four plates. Place the cooked prawns on top, drizzle a bit more extra virgin olive oil if needed.

this salad is so easy and so yummy 

May 13, 2016 @ 01:00 am

2 Replies



Oooh sounds great. My husband loves prawns, but they're so expensive D:

May 13, 2016 @ 01:10 am

spot on

Spot prawns! One of our best local products!
May 13, 2016 @ 03:51 pm

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