Western Living Magazine
Reimagine Remodelling with Kitchen Canvas
Protected: Merit Kitchens Presents: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
Recipe: Easy Peanut Noodles with Chicken and Veggies
One of BC’s Best Wineries Is Having a Bonkers Sale
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
La Cornue Brings Colour and Beauty to Your Luxury Kitchen
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Designers of the Year 2023: These Are Your Fashion Design Judges
Designers of the Year 2023: Introducing Our Furniture Design Category Judges
Designers of the Year 2023: Meet Your Maker Judges
Spot prawns are here for a good time, not a long time each May, so you'll want to make the most of the fast-and-furious season with these four great recipes.
This flavourful recipe comes to us from Maenam chef Angus An. It makes use of the whole spot prawn, including the head and tomalley (the fatty substance found in the head), which An says adds richness and flavour.
One of the best ways to highlight the natural sweetness of spot prawns is to eat them raw, so Josh Blumenthal of Fresh Ideas Start Here likes to mix them in a tartare with rhubarb, pine and new fennel for that perfect spring accompaniment.
Charbar chef and 2015 Foodie of the Year, Jessica Pelland, shares this fresh (and spicy) idea for entertaining.
The folks at Miku and Minami restaurants in Vancouver prefer their spot prawns sashimi-style, but like to deep-fry the heads. Here’s their favourite quickie recipe. *Chef tip: If you like your spot prawns a bit sweeter, you can allow the peeled prawns to sit in the fridge overnight for the sugars to develop. The texture will be less crunchy but still “bouncy.”
Are you over 18 years of age?