B.C. Spot Prawn Tacos
Recipe by Ned Bell
Executive chef at the Yew Seafood + Bar, Four Seasons Hotel Vancouver
Ingredients:
1 tbsp miso paste
1 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1 lemon (juice and zest)
3 tbsp canola oil
9 B.C. spot prawns (1 tbsp per wonton shell)
2 to 3 wonton shells (crispy)
1 radish (thinly shaved)
1 tbsp radish sprouts
1 avocado (smashed and seasoned with lemon juice, sea salt and cracked pepper)
Method:
1.Mix miso paste, mustard, honey, lemon juice, lemon zest and canola oil in a blender to make dressing
2.Mix dressing with spot prawns to taste
3.Put spot prawn mixture into wonton shell
4.Garnish with radish slices and sprouts
5.Spoon the avocado smash onto a plate and top with assembled tacos
Yield: Serves one (two to three small tacos)
