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<strong>BC</strong> Spot Prawns, Spot On from page 92 Roll Into Spring from page 104<br />
Continue whisking (in one direction to avoid splitting the dressing) adding olive<br />
oil in a thin stream for 1 minute. Whisk again for 45 seconds. Dressing should<br />
emulsify and stick to whisk. Season to taste. Whisk in water to get to pouring<br />
consistency. Store in jar in fridge for up to 3 weeks.<br />
PAIRS wITH<br />
SAnDHILL PInOT BLAnC<br />
<strong>BC</strong> VQA $16.99 541185<br />
mezzACOROnA PInOT gRIgIO TRenTInO<br />
Italy $15.99 312801<br />
<strong>BC</strong> SPOT PRAWn SPAgHeTTInI WITH PeAS AnD mInT<br />
Serves 6<br />
1 lb (500 g) spaghettini<br />
1 lb (500 g) spot prawns, shelled<br />
¼ cup (50 ml) peas, fresh or frozen<br />
6 leaves fresh mint, chopped<br />
1 lemon, zest and juice<br />
3 tbsp (45 ml) extra-virgin olive oil<br />
¼ cup (50 ml) parmesan cheese, grated<br />
salt and pepper to taste<br />
Cook pasta according to manufacture's directions. Add prawns and peas to pasta<br />
for final 3 to 4 minutes of boiling time. Strain, toss with other ingredients and<br />
serve.<br />
PAIRS wITH<br />
VILLA TeReSA ORgAnIC FRIzzAnTe ROSÉ VeneTO<br />
Italy $17.00 826875<br />
LAmBeRTI PInOT gRIgIO<br />
Italy $13.99 560524<br />
WOK-COOKeD SPOT PRAWnS WITH gARLIC AnD CHILI<br />
Serves 6 as an appetizer<br />
2 tbsp (30 ml) butter, unsalted<br />
2 garlic cloves, minced<br />
1 Thai birds eye chili pepper, thinly sliced<br />
1 lb (500 g) spot prawns, shelled<br />
¼ cup (50 ml) cilantro, coarsely chopped<br />
1 lemon, juiced<br />
salt<br />
Put sauté pan over medium heat and melt butter. Add garlic and chili and sauté<br />
146 www.bcliquorstores.com<br />
2 to 3 minutes. Add prawns. Sauté, shaking or stirring pan continuously, for 3 to<br />
4 minutes until prawns turn pink. Take care not to burn garlic si it will become<br />
better. Toss with cilantro, lemon and salt and serve.<br />
PAIRS wITH<br />
LA CHABLISIenne CHABLIS<br />
France $27.99 359844<br />
gUnDeRLOCH FRITz RIeSLIng<br />
Germany $17.99 320135<br />
PInT OF POACHeD <strong>BC</strong> SPOT PRAWnS WITH LemOn<br />
Serves 6 as an appetizer<br />
3 tbsp (45 ml) salt<br />
1 lb (500 g) spot prawns<br />
2 lemons<br />
Bring pot of water to boil and add salt. Add prawns to water and boil 3 to 4<br />
minutes until colour changes to pink and prawns are fully cooked. Strain and serve<br />
warm or chilled with wedges of lemon.<br />
PAIRS wITH<br />
CASTILLO De mOnSÉRAn CARInenA gARnACHA OLD VIne<br />
Spain $13.99 822528<br />
yeLLOW TAIL BUBBLeS ROSÉ<br />
Australia $13.99 785469<br />
CRAB SPRIng ROLLS WITH CHILI-LIme DIPPIng SAUCe<br />
Serves 6<br />
4 oz (125 g) rice vermicelli<br />
12 5-in (12 cm) round rice paper wrappers, plus a few extra<br />
12 Thai basil leaves large<br />
½ red bell pepper, seeded, cut into 24 strips<br />
½ orange bell pepper, seeded, cut into 24 strips<br />
1 carrot, peeled and julienned<br />
½ avocado, cut into 12 strips<br />
½ seedless cucumber 4-in (10 cm), peel and cut into 12 strips<br />
1 cup (250 ml) Dungeness crab leg meat<br />
Bring medium saucepan of water to boil. Stir in vermicelli and cook until al dente,<br />
about 1 minute. Drain and transfer to bowl and let cool. Fill shallow bowl with<br />
water. Working with 2 rice papers at time, dip in water, shake off excess, transfer<br />
to work surface and let stand for few seconds until softened.
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