Ingredients:

  • 1 lb / 450 g Large Prawns (or Shrimp), peeled, deveined, and tails removed
  • 2 Tbsp / 30 ml Neutral Oil (Canola, Grapeseed, or Avocado)
  • 1 tsp / 5 ml Sesame Oil (to finish)
  • 2 Tbsp / 30 ml Soy Sauce (low sodium preferred)
  • 3 Tbsp / 45 ml Gochujang (Korean Fermented Chilli Paste)
  • 2 Tbsp / 30 ml Rice Vinegar (unseasoned)
  • 2 Tbsp / 40 g Honey or Maple Syrup
  • 1 Tbsp / 15 ml Water
  • 1 tsp / 5 g Cornstarch (or Potato Starch)
  • 2 cloves Garlic, minced finely
  • 1 Tbsp / 15 g Fresh Ginger, grated
  • 1 small Yellow Onion, thinly sliced
  • 2 medium Spring Onions (Scallions), white and light green parts separated and sliced
  • 1 Red Bell Pepper, sliced into thin strips (optional)
  • 1 Tbsp / 15 g Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prepare the Prawns: Pat the thawed or fresh prawns very dry using paper towels. Moisture is the enemy of a good sear! Set aside.
  2. Mix the Glaze: In a medium bowl, whisk together the soy sauce, Gochujang, rice vinegar, honey, water, cornstarch, minced garlic, and grated ginger until the starch is fully dissolved and the sauce is smooth. Set aside.
  3. Chop Aromatics: Slice the yellow onion and bell pepper, and separate the white and green parts of the spring onions.
  4. Heat the Wok: Place the wok or skillet over high heat until smoking hot. Add 1 Tbsp of neutral oil.
  5. Sauté Aromatics: Add the sliced yellow onion, bell pepper (if using), and the white parts of the spring onions. Stir-fry rapidly for 2–3 minutes until slightly softened but still retaining some crunch. Remove the vegetables from the pan and set them aside.
  6. Sear the Prawns: Add the remaining 1 Tbsp of neutral oil to the now-empty wok. Add the dried prawns in a single layer (cook in batches if necessary). Cook for 1.5–2 minutes per side until pink and opaque and starting to develop a lovely crust.
  7. Deglaze and Glaze: Reduce the heat to medium-low. Pour the reserved Gochujang Glaze into the pan. Stir constantly. The cornstarch will rapidly thicken the sauce; it should take less than 60 seconds to transform into a glossy coating.
  8. Combine: Immediately return the reserved sautéed vegetables to the pan. Toss quickly to coat everything evenly in the glaze. Do not cook for more than 30 seconds after adding the glaze back.
  9. Finish: Transfer the glazed prawns and vegetables to a serving platter. Drizzle with the 1 tsp of sesame oil.
  10. Garnish: Sprinkle liberally with the sliced green parts of the spring onions and toasted sesame seeds. Serve immediately.