Recipe courtesy of Robert Clark
Episode: Vancouver
Sauteed Spot Prawns with Summer Vegetables
20 min
15 min
2 servings
20 min
15 min
2 servings


  • 2 tablespoons butter
  • 1 teaspoon sliced garlic
  • 12 spot prawns
  • 1 tablespoon preserved lemon zest, thinly sliced (can substitute regular lemon zest)
  • 2 tablespoons brandy
  • 2 tablespoons dry white wine
  • 1/8 cup fresh peas, blanched (can substitute frozen)
  • 3 asparagus spears, cut into 2-inch pieces and blanched
  • 1 medium tomato, cubed
  • Sea salt, to taste
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped chives
  • Pancetta crisps, for garnish, optional


Melt 1 tablespoon of the butter in a medium saute pan over medium-high heat. Once almost brown, add the garlic and cook 1 minute. Place the shrimp in the pan without moving them and cook quickly, just 10 seconds, and then give them a quick toss and transfer to a bowl. 

Melt 1/2 tablespoon of the remaining butter in the same pan over medium-high heat. Stir in the lemon zest and cook until the essential oils release into the butter, about 30 seconds. Pour in the brandy and, tilting the pan away from you, dip into the fire, letting the flame burn the alcohol off for just a few seconds. Add the white wine and remaining 1/2 tablespoon butter and swirl to emulsify. Stir in the peas and asparagus and cook just to warm through, 30 seconds. Return the shrimp to the pan along with the tomatoes and toss. Remove the pan from the heat and transfer the shrimp and vegetables to serving plates. Season with sea salt and a squirt of the fresh lemon juice and garnish with the chives. Place a pancetta crisp on top, if using. Serve immediately.

Cook's Note

If you are using frozen peas, add them directly without blanching first.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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