Poached Spot Prawns and Eggs over Coconut Lime Scones
By Chase Reid
This recipe is a very West Coast/Asian-influenced breakfast that combines many of the flavours 12-year-old Chase loves — coconut, cilantro, makrut lime, egg, and of course the famous Salish Sea spot prawns.
Ingredients (serves 6 to 8):
- 1 lb BC Spot Prawns (peeled and deveined)
- 9 free-range eggs (keep 1 egg is for the scone recipe below)
- 2 ripe avocados (thinly sliced)
- 1/3 cup cilantro (chopped)
- 1 tbsp. chilli flakes
- 1 stick grass-fed butter
Coconut Milk Makrut Lime Scones Ingredients:
- 2 cups unbleached all-purpose flour
- 3 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. cold unsalted butter (cut into pieces)
- Zest of 3 Makrut limes (set aside 1/3 of the zest to be used later)
- 1/3 cup coconut milk
- 1 large egg
Coconut Makrut Lime Scones:
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Sift flour, sugar, baking powder and salt in a large bowl. Using a pastry cutter or your fingers, cut into butter pea-sized pieces. Stir in Makrut lime zest.
- Next, in a small bowl, whisk together coconut milk and egg. Make a well in the centre of the flour mixture and add the coconut milk mixture. Stir lightly until the dough comes together.
- Place the dough on a lightly floured surface and knead a few times. Form into a disc, about 1 1/2“ thick. Cut dough into 8 wedges and shape into palm-sized rounds. Transfer to the lined baking sheet. Lightly brush tops with coconut milk and sprinkle with a little pinch of sugar.
- Bake for 20 minutes or until the tops are golden brown. Let cool on sheet for 5 minutes, before transferring to a wire rack.
Soft Poached Eggs:
Fill a saucepan with water. Bring to a simmer over medium heat. Gently break an egg into a small bowl and then carefully slide the egg into the water. Repeat for each egg. Do not stir the water. Set a timer for 3 minutes. Remove eggs with a slotted spoon and place them onto a cheesecloth-lined plate. Set aside.
Poached Spot Prawns:
Poach Spot Prawns in a medium pot of lightly salted water on medium heat. Immerse Prawns and simmer gently for 2 minutes. Remove from water and when they are cooled down, separate the heads from the tails. Remove the shells from the tails and toss in warm grass-fed butter. Set aside.
Spread the top of the scone with warm grass-fed butter (cut the top off if necessary). Then, place a poached egg on each scone. Add thinly sliced avocado over the eggs. Stack a couple of Spot Prawns on top of each scone.
Lightly sprinkle each scone with chilli flakes, lime zest and chopped cilantro. Finish them off with a drizzle of Makrut lime juice and enjoy!
While Chase loves this with a sparkling orange juice, his parents paired it with the just-released skin-contact Riesling from Scout Vineyards in the Similkameen Valley, BC.
About Chase Reid and Broadway Wine Shop
Chase has 3 main loves — drawing, soccer and food!
From a young age, Chase was exposed to many different foods from a variety of cultures. Being in Vancouver, there are so many cuisines to choose from all year round. There is one food time of year that is his favourite though. Spot Prawn season begins early May and the family would typically attend the Vancouver Spot Prawn Festival that kicks off the season. Spot Prawns are also a great reason to gather family and friends to enjoy, while the season lasts. They enjoy the bounty of the local waters by simply boiling and dipping in garlic butter, BBQ’d or sautéed to top fresh seafood pasta, featured in a paella or as a tasty breakfast option.
Chase was born into a family well versed in seafood. His Dad spent part of his childhood in his Grandfather’s lobster shop when growing up, and his Mom comes from a family that were OG foodies. Her family owned a gourmet food shop in the early ’80s and then transitioned to a specialty wine shop in ’86. Today, Broadway Wine Shop a second-generation family-owned and operated shop in Vancouver. Check out broadwaywineshop.ca and @broadway_wine_shop on Instagram.
Images by Christopher & Rosina Reid, recipe by Chase Reid. © 2021 All Rights Reserved.