Wild Spot Prawns Recipe

Inspect and chill

Check each spot prawn for shell fragments, residual vein, or dark spots. Keep prawns cold on ice or in the refrigerator until ready to prepare to preserve texture and flavor.

Make quick cold brine

In a bowl, dissolve 1 tsp fine sea salt into 4 cups cold water. Add 6 cups of ice to create an ice-cold brine (temperature should be just above 0°C / 32°F).

Brine prawns briefly

Submerge the peeled, deveined spot prawns in the ice brine for exactly 2 minutes to firm the flesh and enhance sweetness. Do not exceed 3 minutes to avoid over-salting or textural changes.

Rinse and dry

Remove prawns from the brine, rinse briefly under very cold running water, and pat dry thoroughly with paper towels. Chill on a tray in the refrigerator for 5–10 minutes to keep them cold while you prepare the finishing dressing.

Prepare finishing seasoning

In a small bowl combine 1 tablespoon kosher salt, 1 teaspoon sugar and 1 teaspoon rice vinegar. Stir until the sugar and salt mostly dissolve. Whisk in 1 teaspoon extra-virgin olive oil and 1 teaspoon freshly ground black pepper to make a light finishing vinaigrette.

Slice prawns for sashimi

Using a very sharp knife, butterfly each prawn by making a shallow lengthwise cut through the belly (or back, depending on preference) without cutting completely through, opening it flat. Alternatively, slice each prawn into 1/4-inch (6 mm) thin medallions across the body for bite-sized sashimi. Work chilled and make clean, single strokes to preserve texture.

Dress and arrange

Arrange the butterflied or sliced prawns on a chilled serving plate. Lightly brush or drizzle the finishing vinaigrette over each piece (about 1/2 teaspoon per prawn). Place microgreens or shiso leaves next to or atop each prawn and add 1 lemon or lime slice every four prawns if using.

Serve

Serve immediately with small bowls of soy sauce or tamari and optional wasabi. Encourage diners to dip sparingly to let the delicate sweetness of the spot prawns shine. Keeps best chilled and should be consumed within 1 hour of plating for optimal texture and safety.

Safety note

This recipe is intended for high-quality, sushi-grade spot prawns. Ensure prawns are very fresh and handled at safe cold temperatures. If you are uncertain about raw consumption safety, briefly poach (3–6 seconds) or sear the prawns instead.