Creamy Gochujang Coconut Prawns

Ingredients

• 450g Large raw prawns (thaw in fridge if frozen)
• 15ml Olive oil
• 2 tsp Paprika (half for prawns, half for sauce)
• 0.75 tsp Salt
• 0.5 tsp Ground black pepper
• 0.5 tsp Onion powder
• 0.5 tsp Dried oregano
• 28g Unsalted butter
• 2 tsp Garlic, finely minced
• 30mL Gochujang paste
• 15mL Tomato paste
• 400ml Coconut milk
• 1 small cube Chicken stock cube, crumbled
• 7.5mL Reduced-salt soy sauce
• 1 tsp Granulated sugar
• 0.75–1 tsp Chilli flakes, to taste
• 300g Jasmine rice, dry
• 30g Spring onions, thinly sliced

Method

1. Cook the rice Start cooking the jasmine rice according to the packet instructions. While it cooks, prepare the prawns and sauce. Keep the cooked rice covered until serving.
2. Cook the prawns Use thawed prawns. Remove any tails and check for veins, removing them before patting the large raw peeled prawns dry. Toss them in a bowl with the olive oil, half the paprika, the salt, black pepper, onion powder and dried oregano until evenly coated. Heat a large frying pan over medium-high heat. Add the seasoned prawns in a single layer and sear for about 3 minutes per side, until pink, opaque throughout and cooked through; the exact time depends on their size. Transfer to a clean plate.
3. Make the sauce Reduce the same pan to medium heat without cleaning it. Add the unsalted butter and finely minced garlic and cook for 1-2 minutes until fragrant. Whisk in the gochujang paste and tomato paste and cook for 1-2 minutes. Add the coconut milk, crumbled chicken stock cube, reduced-salt soy sauce, remaining half of the paprika, granulated sugar and the lower amount of chilli flakes, reserving the extra for later. Whisk until smooth. Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until thick and creamy. Taste and add the reserved chilli flakes for more heat, if desired.
4. Combine and serve Spoon the cooked jasmine rice into serving bowls. Pour the hot sauce around the rice, arrange the cooked prawns on top and garnish with the sliced spring onions. Serve immediately.