I am thinking of cooking spot prawns this weekend. See them in many seaffod stalls around the Bay Area. However, the quality can vary from the firm to the soggy. I tend to poach it quickly ad make a light soy base dipping sauce. I get very excited when I see a pinkish liquid (or oil) when peeling. Almost wanted to save them and throw in risotto.
All in all, a very delicate ingredient.
Any suggestions on where to get the best spot prawns?
Am I too early in getting them? (We arein early April)
How do I spot the good ones from bad?