Gochujang Garlic Butter Prawns

This is a recipe from YT Aaron&Claire. But I changed it a little due to my preferences.

I love green onions, as Aaron does. But I am leaving on Friday and only 2 tiny ones were left. But a small yellow onion helped me out.

First priority is the rice. The prawns are ready so quickly that the rice to be cooked halfway before you start.

The sauce has a whole lot of ingredients. Best to put them in a row on the counter to use them all. I discovered that my Gochujang was nearly empty, I used up all of it and a little more Gochugaru chili flakes.

This morning I discovered a new shrinkflation package. The prawns normally came in a big plastic bag with lots of air. Now the new package is earthfriendly and a lot smaller with a huge sign to tell people about.

But the new package containes 50 g less of prawns. 230 g instead of 280g. But the price was high still.

No longer a chance for 2 meals with 140 g each, but use the whole package at once.

Recipe:

230 g cooked defrosted prawns

1 tbsp cooking oil

50 g butter

6 cloves of garlic

2 green onions seperated in green and white

1 small yellow onion

1/4 lemon wedge

Bell pepper

Sesame seeds

Sauce:

1 tbsp Gochjang

1 tbsp Gochugaru

1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey

1 tbsp lemon juice

1/2 tbsp potato starch

2 tbsp Mirin

1/2 tbsp Sesame oil

1/2 cup water

1 tsp vegetable stock paste

Heat up the oil and cook the prawns on either side for 1 minute. Do not overcrowd the pan. Set them on a plate aside.

Add butter to the pan and put in chopped garlic, onion and white from the green onion and cook for a couple of minutes.

Add the sauce and let it thicken. If it is too gloopy add more water. Get the prawns in and reheat them.

Serve over rice and garnish with bell pepper and lemon wedge, the onion greens and sesame seeds.