Gochujang Butter Prawns with Jasmine Rice & Edamame

• 400 graw king prawns, peeled and deveined
• 2 tbspgochujang paste
• 25 gbutter
• 3garlic cloves, finely sliced
• 15 gfresh ginger, peeled and grated
• 1 tbspsoy sauce (light)
• 1 tbsphoney
• 2 x 250gpre-cooked jasmine rice pouches
• 150 gfrozen edamame, defrosted
• 1 tspsesame oil
• 3spring onions, thinly sliced
• 15 gfresh coriander, roughly chopped
• 1lime, cut into wedges
• Fine salt and black pepper

Method

1. 1Stir the gochujang, soy sauce and honey together in a small bowl until smooth and glossy. Set it within arm's reach of the hob; once the prawns hit the pan, you won't have time to fetch it.
2. 2Pat the prawns thoroughly dry with kitchen paper and season with salt and pepper. Wet prawns steam instead of sear, and you want a proper kiss of colour on them.
3. 3Melt the butter in a large stainless or cast iron pan over a high heat. Once it's foaming and smelling nutty, add the sliced garlic and grated ginger. Fry for 30 seconds, just until fragrant and pale gold.
4. 4Lay the prawns into the pan in a single layer. Work in two batches if your pan looks crowded; all at once and water comes out, and you've poached them instead of searing them. Cook for 1–2 minutes each side until they curl into commas and turn pink and opaque, then lift them out onto a plate.
5. 5Splash the gochujang mixture straight into the hot pan and swirl for 20–30 seconds, scraping up any sticky bits; this turns the glaze into a proper pan sauce rather than a paste. Slide the prawns back in and toss for a minute until each one is lacquered and clinging with sauce.
6. 6Pull off the heat, drizzle in the sesame oil, and squeeze in the juice of one lime wedge. Taste; most of the salt comes from the soy and gochujang, but a final pinch and the lime juice tie it together.
7. 7Cook the edamame for its full packet cooking time and drain. Heat the rice pouches according to the packet, then fold the cooked edamame through the hot rice.
8. 8Spoon the rice and edamame into shallow bowls, pile the sticky prawns on top and pour over every drop of sauce from the pan. Scatter generously with the sliced spring onions and chopped coriander, and tuck the remaining lime wedges in alongside for squeezing at the table.

Per serving

kcal

414

protein

31.9g

fibre

3.8g

carbs

50.9g

fat

9.5g