Learning How to Catch Spot Prawns - Catch Clean Cook

big, so I'm going to show you how I like to

cook

these actually red ones, just give me. A couple of really great tips on how to make this a little bit better so it's like a steamed version of what I do but I

cook

the whole crab in just a little bit of water but I'll show you and of course we have our three

prawns

, we caught four, but I ate one, as you saw, I ate one in the water and here's the other one, well, you can see them, oh, it's doing some weird light stuff, so we'll do the

prawns

first.

I'm going to throw them on the barbecue and all I'm going to do is just throw some butter on them. um, that's just I don't know, I'm not, I'm not an expert on this, so how? I have made prawns in the past, it was exactly that and it was amazing. I'm not doing this officially, so it's not a big crab, it could be seven and a half, almost eight, seven and a half, uh, seven three quarters, anyway, mondo. he's the main course let's make some garlic butter um I'm just going to stare at you do you want some of this do you want some of this I got this cool uh it's got like garlic uh rosemary and some herbs mixed with oil so it doesn't show. very appetizing right now, but I'm going to mix this with a little bit of butter and that's going to be our garlic butter.

Our neighbors made this fight. Thanks Ted, that looks amazing. Did they notice me? copic pants look at this, this is that it smells like garlic there, so this will be for dipping it and, in fact, the things that I'm going to put on the crabs or on the shrimp will also be mixed. Usually I would just do mints, if you're going to make garlic butter I'll just do minced garlic and then mix it in, but this is a great mix so I'll throw it in instead, look at that loving goodness, right? there you could smell that I don't know if you saw in the video but these guys were small these were quite small compared to the ones that uh you can see that are still alive that uh reg caught his were like a lot bigger um they were probably almost twice the size actually, I would say um, but then we're going to start by taking the top, I'm going to twist and pull this.

I don't want to lose any meat, so do it. There's a little vein right here. Look at that vein. Go. Oh, just twist and pull. Here we go. I took it out, that's what we have left, so obviously it's not a big deal, but that will be the main course, the beauty of the skewer, just do it like this, let's finish it. I'm going to use a small brush. I'm going to paint them a little bit right now and I'm going to keep painting them on the barbecue as well, just throw them like this, so look at that, like this, I'm going to turn the volume down a little bit, I'll do like this. a minute minute half and then turn it over and try it step number two mondo pot I'm going to put the whole crab in there I didn't know but reg says that when you cook it like this you're cooking in its own juice and he said it's much better and I tried it.

This will be the second time I've made it and it's unreal, like it's the new way I'm making crab, it's all of these. Google something like how long to boil crab, just steam it with about a quarter to a half inch of water for 10 minutes upside down on the shell, so you're basically cooking it with the shell. It's okay, we're okay, we're okay. okay okay you're okay you're okay I'm okay I'm totally fine I just want to make sure you're okay okay okay so as you can see it's just a little bit of water I don't know if I can see it very well okay we're boiling okay and then I can set a timer for 10 minutes pretty quick for them to be done, so I'm going to break free, so I don't see the lighting very well, but I'm just adding a little bit oh yeah, oh yeah, oh yeah, okay, we're almost there, so it's going to be literally one more minute, not even a beautiful night, oh yeah, I love things like that that look good, I'm just going to do that.

Those are ready, okay, while that's still boiling over there, uh, why don't we mess with these guys here, so let's try them. Oh, they're still hot. Oh yeah, okay, maybe a little heat to start peeling the shells right away. No meat is lost. I love it, yeah, there we go, I mean, I could dip it in a little more butter if I wanted that piece over there, which is a big piece of shrimp. um, yeah, people tell you if you don't have it, you never tried. main place you must must do it if you like any type of shrimp or crab, this is unreal like for me, I like it, I like to exchange friends for crab.

I'm, this is my jam, right here, honestly, this is my jam. well absolutely delicious unreal not only the happy main course coming soon the main course will be coming to you in a minute oh yeah the timer is ready the crab is ready oh boy so there it is I'm just going to let it cool a little , so if you can I see your shelf red, a very different change in temperature or color. Check this out and now this is where I actually

clean

up the wrapping. I'll come right back and

clean

it up, so I go, I go out and I find like an Afilo a sharp rock and I just hit it right here and this thing just comes off, so I usually just tear it apart, shake out all the guts, but now that the guts they're technically all cooked in the lungs, but just Take that away too and I'll get rid of that just because it smells a little bit so I don't want to bring it into the house so I'm going to do it outside, I'm sorry, you don't understand. to see that, but I'm sure you've seen it in many different videos, so there's the finished product, I admit it was terrible, uh, not my best work, my name is, let's try this crab here I am.

I'm just going to go in there, I just don't have a proper technique, maybe I'll say that for another video, but I'm just going to pull out some nice chunks of crab meat right there. to dip the garlic butter a little bit like we saw oh so if you don't overcook the crab don't overcook the crab don't overcook it start there let me tell you if you haven't tried it it's so soft and so sweet if you do. overcook it, it's tougher and more stringy, you're making fun of this meat, I think it's so good that it's softer, uh, that's not weird, but it's just, oh, it's so good, oh my gosh, it was so Well, okay, maybe I lied about the front so there are some prawns together, come on, give me some more, give me some mouth, give me some more, oh, that's good, I think that's good.

I'm going to smash this right now if you're still here watching this, cheers, thank you so much for watching. um if you haven't already, I would love for you to subscribe to this channel. uh join the bc fishing journal family that would be awesome and if you have any questions please leave me a comment below on how to answer as much as I can as always. and um yeah, like this if you like this type of material if you like this type of content or if you don't leave me a comment tell me what you would like to see so I always appreciate those comments so thank you very much new guys for watching and you know as always see you next time