sheep

I like Chinese prawns.  Bigger and tastier than the prawns here.
mukmuk2 發表於 2010-3-26 09:05

prawn, got nationality?

news

yes..white prawns, black prawns and yellow prawns

siumaibb

yes..white prawns, black prawns and yellow prawns
news 發表於 2010-3-26 09:12

don't miss out brown and red

布小熊

local ones are "spot prawns"
yummy just boil or pan fried with soy sauce... amm... or bake with garlic butter. oopps.. garlic olive oil.
I usually don't put much or at all salt when cooking them cos they have the saltiness from the sea.

ACC-HE

蝦咁容易就自己整啦～
Lik 發表於 2010-3-25 21:16

x2

Lamukeno

i think the best prawns are either "boiled"  or " split in half topped with garlic and steamed"
super good~!!!  ^_^

爬地熊

yup, it's easy. normally i just boil it till the color of the body changed to red. done!

布小熊

woo hoo!
http://www.cityfood.com/daily_ne ... prawn_season_begins

FOOD

Hooray!  BC Spot Prawn season officially begins on May 9th. The citywide festival initiated by the Chefs Table Society of Vancouver will inspire numerous seafood-themed menus about town as local chefs get with the prawn. Greet the fishermen bringing in the first catch on Saturday, May 9th, 2009 from noon to  3 p.m. @ False Creek Fishermen’s Wharf.  Meet some of Vancouver’s top chefs as they prepare spot prawn recipes and conduct cooking demonstrations at Granville Island at 11 a.m., 1 p.m.  and 3 p. m. on May 9th, 10th and 16th. The season runs for 8 weeks, with the boats arriving after 1 p.m. daily.  For more information or to order local spot prawns, please contact: Steve Johansen, Organic Ocean. 778-231-9453

tweety

but I saw t & t still selling for $16.99 / lb bor.. still expensive.. don't look like it's in season lor