May 19, 2014 8:38 pm

RECIPE: BC spot prawns and local asparagus


Here’s today’s recipe for Chef Alvin Pillay and Blackbird.

For 4 people


3-4 lbs fresh bc spot prawns

4 tablespoons unsalted butter ( small cubes )

3 tablespoons olive oil

3 cloves garlic ( thinly sliced )

1 large shallot ( thinly sliced )

1 lb fresh asparagus ( sliced into 1 inch sections )

3 tablespoons Italian parsley ( roughly chopped )


t/t dried crushed chili flakes

kosher salt

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freshly cracked black pepper

rustic country bread



1)     Trim any longer antennae and split the prawns in half, reserve

2)     In a large heavy bottomed skillet, gently heat the butter, olive oil, garlic & shallots on low heat.

3)     Once the  garlic and shallots are translucent, add in the spot prawns flesh side down & asparagus.

4)     Season with kosher salt & freshly cracked black pepper.

5)     Cook until the flesh turns a gentle white, then remove from the heat.

6)     Finish the dish with parsley, lemon juice & chili flakes.

7)     Dish up and serve with thickly sliced rustic country bread.

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