SPOT PRAWNS: Remove heads off live spot prawns; save for stock. Rinse & peel tails. Drizzle meat with truffle oil, ponzu http://is.gd/jODs4a
Notes: As I mentioned, it is currently spot prawn season so I have acquired some from The Lobster Man on Granville Island (http://lobsterman.com) as well as from The Daily Catch (http://dailycatch.org) (thanks Franco). This was one of my experimental flavour combinations and it was so tasty the first time around that I took the time to do this again rather than eating them immediately after de-heading and -shelling them live. The raw spot prawns were so large, sweet and juicy and the truffle shavings in olive oil added an earthy warmth to it. I would just use the oil next time though as the shaved black truffle flavour was a little strong. The citrusy ponzu cut through the oil and was a great fresh and savoury element to the sweetness of the shellfish. After getting them live I waited a few days to make this to allow the flesh to break down a bit. This way, the sweet flavour of the meat was intensified and it became more yielding to the bite. The shaved truffles in olive oil was from St. Lawrence Market in Toronto.