Spicy Korean Gochujang Prawns (Shrimp)
This sweet, sticky and savory Korean gochujang prawn bowl comes together in 30 minutes. Its a little bit spicy, and a lot o flavor with tender plump juicy prawns.
Servings 4 people
Calories 380kcal
Ingredients
- 2 tablespoons grapeseed oil or a neutral oil
- 2 tablespoons gochujang paste
- ¼ cup tap water
- 2 tablespoons sesame oil (toasted or untoasted)
- 1 tablespoon rice wine vinegar
- 1 medium red onion (thinly sliced)
- 3 cloves garlic (crushed)
- 1 kg raw prawns with tails intact
- 2 green onions (sliced)
- 1 lime
Optional
- 1 tablespoon roasted sesame seeds
Instructions
- Make Gochujang Sauce: In a small bowl mix 2 tablespoons gochujang paste, ¼ cup tap water, 2 tablespoons sesame oil (toasted or untoasted), and 1 tablespoon rice wine vinegar.
- Cook Onions: Add 1 of the 2 tablespoons grapeseed oil or a neutral oil to a skillet on medium/high heat. Sauté 1 medium red onion (thinly sliced) for 4 minutes then add 3 cloves garlic (crushed), and sauté for 1 minute. Remove from the skillet and set aside.
- Cook Prawns: Add the remainder of the oil to the skillet, on medium/high heat. Add first half of the 1 kg raw prawns with tails intact to the skillet. Sauté for 5 to 6 minutes, flipping halfway until the prawn is pink and cooked through. Remove the prawns from the skillet and set aside. Add the second half to the skillet and cook as above. Set aside with the first batch.
- Mix it all together: Lower the temp to low/medium, pour the sauce into a skillet, and mix around. When it starts to simmer add the onion, garlic, and prawns to the skillet. Gently mix everything, and simmer for three minutes.
- Serve: Remove from heat. Garnish with a scattering 2 green onions (sliced), 1 tablespoon roasted sesame seeds , and juice of 1 lime . Serve with rice or noodles.
Notes
If using frozen prawns:
Storage: Store leftovers in the fridge in an air tight container for 2 days. Freezing: Not recommended. Nutrition: Serving is for 1 portion and does not include rice.
- Thaw Properly: Thaw the prawns in the refrigerator overnight or place them in a bowl of cold water for about 15-20 minutes until fully thawed. Avoid using warm or hot water to thaw, as this can affect their texture.
- Pat Dry: Once thawed, pat the prawns dry with paper towels to remove excess moisture. This helps them cook evenly and prevents the sauce from becoming too watery.
- Adjust Cooking Time: Frozen prawns may release a bit more moisture, so cook them over high heat to evaporate any excess liquid quickly and achieve a good sear.
Storage: Store leftovers in the fridge in an air tight container for 2 days. Freezing: Not recommended. Nutrition: Serving is for 1 portion and does not include rice.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 18g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Fiber: 2g | Sugar: 8g
