Description
Discover how to create a tantalizing dish of Sweet and Spicy Gochujang Shrimp that will elevate your taste buds to new heights. Try it today!
Ingredients
- 450 g Large prawns (1 lb.)
- 1/2 tsp (3 ml) Smoked paprika
- 1/2 tsp (3 ml) Salt
- 1/4 tsp (1 ml) White Pepper
- 1/2 of a Lemon
- 1 tbsp (15 ml) Vegetable oil
- 2 tbsp (30 ml) Cornstarch
- 2 Garlic cloves
- 2 tbsp (30 ml) Gochujang paste
- 5 tbsp (23 ml) Sugar
- 1 tbsp (15 ml) Sesame oil
- 1 tbsp (15 ml) Soy sauce
- 2 tbsp (30 ml) Lime juice
- 1 tsp (5 ml) Rice vinegar
- 1/4 tsp (1 ml) Onion powder
- 1/4 tsp (1 ml) Mustard powder
- 1/8 tsp (1 ml) Salt
- 1/8 tsp (1 ml) Black pepper
- 1/4 cup Water (60 ml)
- Sesame seeds
- Green onion
- Pineapple
- Jasmine rice
Instructions
- In a mixing bowl, toss the cleaned prawns with salt, smoked paprika, white pepper, lemon juice, vegetable oil, and cornstarch. Combine thoroughly and let it rest for 10–15 minutes while you prepare the other ingredients.
- During the marinating time, finely chop the garlic, cut the pineapple into small pieces, and thinly slice the green onions. Keep these aside.
- To make the gochujang sauce, in a small bowl, blend together the gochujang paste, sugar, sesame oil, soy sauce, lime juice, rice vinegar, onion powder, mustard powder, salt, black pepper, and water. Stir until smooth and set aside.
- Warm a skillet over medium heat with some neutral oil, and once heated, lay the prawns in a single layer. Cook them for approximately one minute per side until they become opaque and start curling. Take them out of the skillet and put them aside.
- Using the same skillet, add a bit more oil if necessary and sauté the chopped garlic for about a minute, until it releases its fragrance, ensuring it doesn’t burn.
- Add the gochujang sauce to the skillet (rinse the sauce bowl with a couple of tablespoons of water and add that too) and let it simmer gently over medium heat for one to two minutes, stirring occasionally until it thickens slightly.
- Place the prawns back in the skillet and mix them with the sauce until they are fully coated. Cover the skillet and let everything cook together for another minute on medium heat.
- Serve the prawns on a bed of steamed jasmine rice. Garnish with the diced pineapple, a sprinkle of sesame seeds, and sliced green onion.
Notes
- Pat dry the shrimp before marinating for a better sear.
- Adjust the amount of gochujang paste for your desired spice level.
- Enhance the sauce with a splash of pineapple juice for added flavor.
