- 1/4 cup packed light brown sugar
- 1/4 cup smoked sea salt
- 1 Tbsp smoked paprika
- 1 Tbsp flaked dried bull kelp
- 1/3 cup pure maple syrup
- 7 cups Walter Caesar Mix or Clamato, or 5 cups tomato juice and 2 cups clam juice
- 1 Tbsp plus 1 tsp prepared horseradish
- Zest and juice of 2 lemons
- 4 dashes of Tabasco sauce
- 4 dashes of Worcestershire sauce
- Coarsely ground black pepper
- 8 fl oz (1 cup) seaweed vodka
- 12 poached spot prawns, heads removed, for garnish
Make the rim coating
In a shallow bowl, combine the brown sugar, sea salt, paprika, and kelp. Pour the maple syrup into a separate shallow bowl. Dip the rim of 4 pint glasses in the maple syrup, and then into the sugar and salt mixture to coat.
Poach the prawns
Bring a small pot of salted water or broth to a boil. Place the unpeeled prawns (fresh or thawed) in a bowl and pour the boiling water or broth over them. Allow to sit for 30 seconds. Remove with a slotted spoon and transfer to an ice-water bath to cool. Drain, peel, and refrigerate until ready to serve.
Make the cocktail
In a pitcher, mix together the Caesar mix (or Clamato or tomato juice and clam juice), horseradish, lemon zest and juice, Tabasco, Worcestershire, and pepper. Taste and adjust seasonings if desired.
Fill each glass with ice. Divide the cocktail mix among the glasses, then top each with 2 ounces of vodka. Hook 3 spot prawns onto the side of each glass and serve.
Chef’s notes: Although plain vodka works perfectly well, you can add a dimension of flavor with seaweed-infused vodka. Simply combine a 4-inch piece of kombu (i.e., dried kelp), or your favorite fresh or pickled seaweed, in 1 cup of vodka. Allow to infuse overnight, then strain and use.
About this recipe
“The Caesar isn’t just a salad. It’s also Canada’s beloved take on the Bloody Mary. What’s the difference? The Caesar is always made with clam juice. I love preparing it with Walter Caesar Mix, made in small batches with all-natural ingredients. Of course, the best part about any Caesar (or Bloody Mary) is the garnishes. I always serve mine pimped out with all kinds of additions, plus a dozen shucked oysters on the side. Here I’ve kept things simple with just a trio of sparkling fresh spot prawns for each serving, but feel free to skewer a few of your favorite garnishes, such as pickled green beans, olives, bacon, and of course crisp, peeled celery.”
Recipes copyright 2017 by Ned Bell. Excerpted from Lure: Sustainable Seafood Recipes from the West Cost, by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.