Honey-Gochujang Prawn Skewers and Chips
with Baby Gem Sambal and Peanut Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 unit(s)
Red Onion
150 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Baby Gem Lettuce
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sambal Paste
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
30 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
3 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in cold water (this will prevent them from burning).
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim, quarter and peel the onion, then separate the layers.
Drain the prawns.
Thread the prawns and onion pieces alternating onto skewers (2 per person), then drizzle over some oil and season with salt and pepper. Pop on a large baking tray lined with foil. IMPORTANT: Wash your hands and equipment after handling raw prawns.
When turning the chips halfway through, pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
While the skewers and chips roast, trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the mayo, sambal (add less if you'd prefer things milder), sugar and oil for the dressing (see ingredients for both amounts). Season with salt and pepper.
Crush the peanuts in the unopened sachet using a rolling pin.
Pop a small saucepan on medium-low heat. Add the gochujang paste and honey, stir together and simmer until thickened, 2-3 mins. Stir in the butter (see pantry for amount) until melted. This is your honey-gochujang sauce.
Just before everything's ready, toss the salad through the sambal dressing.
Share the skewers between your plates. Drizzle the honey-gochujang sauce over each skewer.
Serve the sambal salad and chips alongside, along with the ketchup for dipping (see pantry for amount). Sprinkle the crushed peanuts over the sambal salad to finish.
Enjoy!
