Creamy Gochujang Coconut Prawns

Ingredients

• 450g Raw peeled prawns
• 300g Jasmine rice
• 400ml Coconut milk
• 30g Gochujang paste
• 28g Butter
• 15g Tomato paste
• 30g Spring onions
• 8ml Soy sauce
• 1 clove Garlic
• 15ml Olive oil

Method

1. Cook the prawns Cook the jasmine rice according to the packet. Pat the raw peeled prawns dry and toss with 1 teaspoon of paprika, salt, pepper, onion powder and oregano. Heat the olive oil in a large frying pan over medium-high heat and sear the prawns for 1-2 minutes each side until just pink, then transfer to a plate.
2. Make the sauce Reduce the heat to medium and melt the butter in the same pan. Add the minced garlic and cook for 30 seconds, then stir in the gochujang paste, tomato paste and the second teaspoon of paprika. Pour in the coconut milk with the soy sauce, sugar and chilli flakes and simmer for 5 minutes until glossy and slightly thickened.
3. Combine and serve Return the prawns to the sauce and warm through for 1-2 minutes. Spoon over the jasmine rice and scatter with sliced spring onions.