Ingredients
- 2 tablespoons oil
- 2 tablespoons Gochujang paste
- ¼ cup water
- 2 tablespoons Sesame oil
- 1 tablespoon Rice wine vinegar
- 1 medium Red onion, thinly sliced
- 3 cloves Garlic, sliced
- 1 kg Raw Prawns
- 2 Spring onions, sliced
- 1 Lime, cut into wedges
- 2 tablespoons Soy sauce
Method
- 1. Make Gochujang Sauce: In a small bowl mix gochujang paste, water, soy sauce, sesame oil, and rice vinegar.
- 2. Cook Onions: Add 1 tablespoon of oil to a skillet on medium/high heat. Sauté the onions for 4 minutes then add the garlic, and sauté for 1 minute. Remove from the skillet and set aside.
- 3. Cook Prawns: Add 1 tablespoon of oil to the skillet, on medium/high heat. Add half of the prawns 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 batch to the skillet and cook as above. Set aside with the first batch.
- 4. 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 green onions, sesame seeds, and lime juice.
Product used in recipe
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
