Lee’s Pregnant Spot Prawns

The many chefs that I have met over the years like to share they’re favourite meal with someone who has one mission in life and that’s to try something for the first time as many times possible. I resemble that in a big way. I was introduced to Chef Lee who had a humble little industrial kitchen that was handed down from his fathers father. It had one big wok and a few tables for the fishermen. Right down at the old docks at the foot of China town. Lee was in his 80’s and has been cooking since he was 11. Proud of what simple fare he cooks had a huge following of gourmand foodies that seek out the least known diners offering something only found there. I was taken by my chef friend Oogo, to try this wok fried dish of pregnant prawns. I must concede that when ever I’ve eaten a fresh caught prawn, I prefer the ones without the eggs attached. But, I do have a liking for fine caviars and this is where Oogo had me try these prawns that have been passionately stir fried in a multitude of aromatic spices with star anise, oyster, soya, fish sauce finish. I was told to just first suck on the plump prawns belly and then unwrap the shell biting on the most succulent prawn meat imageable. It hit every taste bud with such an impact that when asked well what do I think, I was speechless. Wow! We had another order and now I can’t wait to invite one of my chef friends and pass on a taste that can only be found at this one place.