I can't believe I forgot to add this to my last post. So I'm standing there, working away doing I can't remember what. I hear the sous chef yell out, "Joan!"
I turn around and there's a hotel pan full of live spot prawns. Beautiful, red with white spots, crawling around, jumping out of the pan. I burst out into a huge smile. They're the most gorgeous things ever.
"These are the first delivery of live spot prawns this season," I'm told.
"They're here for two weeks a year."
This is why I'm a stage.
Then they all get their heads pulled off during prep. The life cycle of the spot prawn.