This Cantonese ginger scallion BC spot prawn recipe is an authentically Chinese and Cantonese take on cooking wild spot prawns, a local favorite and wild food available in BC, Canada.
Clean and dry BC spot prawns, and then lightly toss with cornstarch.
Heat 2 tbsp vegetable oil on a heavy bottomed skillet on medium-high to high heat until the oil is very hot.
Lay the wild prawns carefully on the pan and pan fry until golden brown on one side (around 2 minutes). Turn each prawn and cook until the prawns are fully cooked and golden brown on both sides (around 1 minute). Remove prawns and set aside on a clean paper towel, and then clean the pan.
Heat remaining vegetable oil on medium-high to high heat until the oil is shimmering. Cook ginger until cooked through (around 1 minute), and then add the white parts of the scallions and stir quickly until aromatic (around 30 seconds).
Add BC spot prawns into the pan with garlic, Chinese cooking wine, green scallion parts, soy sauce, and white pepper. Ensure the heat is on high, and then stir quickly to evaporate excess liquid and steam prawns with Chinese aromatics.
Finish with sesame oil and serve immediately.
While this Cantonese ginger scallion BC spot prawn recipe specifically uses wild BC spot prawns, you can substitute any high quality prawns. Use prawns in the shell for a tastier and more authentic, albeit slightly harder, Chinese dining experience.