Honey-Gochujang Prawn Skewers and Chips
with Sambal-Peanut, Mango and Baby Gem Salad
These Honey-Gochujang Prawn Skewers make the king prawns shine with a savoury-sweet honey and gochujang glaze. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice .
The quantities provided above are averages only.
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
1 unit(s)
Mango
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sambal Paste
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
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 the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, quarter and peel the red onion, then separate the layers.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Carefully thread the prawns and onion layers onto skewers (2 per person), alternating between the two.
Drizzle over some oil and season with salt and pepper. Pop on a large baking tray lined with foil.
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 cook, trim the baby gem, halve lengthways, then thinly slice. Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into thin slices (discard the stone).
In a medium bowl, combine the mayo, sambal (add less if you'd prefer things milder), sugar and olive oil for the dressing (see pantry 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 (add less if you'd prefer things milder) and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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 mango and baby gem through the sambal dressing.
Share the skewers between your plates. Drizzle the honey-gochujang sauce over each skewer.
Serve the sambal mango salad and chips alongside, along with some ketchup for dipping (see pantry for amount).
Sprinkle the crushed peanuts over the sambal salad to finish.
Enjoy!
