Sea Urchin Fettucine with BC Spot Prawns

from Cooking Tips for Desperate Fishwives

“We go out for sushi downtown near Chinatown in Victoria. We are the only customers in the restaurant. Rick gives the sushi chef a bag filled with fresh urchin. The chef gives us a free appetizer in exchange. Rick can hardly close his hands because urchin spines have lodges in his knuckle joints. I reach out across the table, and we are the same two people who dated twenty-eight years ago.”


1 lb BC Spot prawns, deheaded

½ cup salted butter

2 cloves of minced garlic

½ lemon, juiced (use juice from 1 whole lemon if you like a sharp lemony flavour)

Dash of Tabasco sauce (optional, but highly recommended)

½ cup seafood or chicken broth (I often use the premade stock in tetra packs but homemade is best)

1 cup cleaned fresh sea urchin roe

Cooked pasta noodles, for serving


To prepare prawns: Place thawed headless spot prawns in boiling water. Set your timer for 3 minutes. Strain and rinse the prawns with cold water. Peel the cooked prawns and set aside until the fettucine is ready.

To make the sauce: Melt butter in a saucepan on medium heat. Add minced garlic and stir for a few minutes with a wooden spoon. Don’t brown the garlic. Add the lemon juice and Tabasco sauce, then stir in the stock. Bring to a boil. Turn heat down, then add the urchin roe, and whisk this mixture. Simmer for a few minutes until it thickens.

Pour urchin sauce over pasta noodles and top with cooked BC Spot prawns. Serve with a fresh green salad and a slice of fresh sourdough bread.

Nada’s Tips & Tricks: I added other seafood to the dish to satisfy the carnivores around the table. You can include any seafood your people enjoy – just make sure the prawns and urchin take center stage!

How To Dive For Sea Urchins, And Tips For Eating Them

Contents and images used with permission by author Margot Fedoruk and Heritage House.