Simple Gochujang-Glazed Prawns with Crispy Greens

VeganHigh ProteinLow Fat

A 500-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g large prawns, raw, peeled and deveined
• 1 tbsp cornstarch
• 1 tbsp neutral oil (e.g., sesame oil)
• 1.5 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 clove garlic, minced
• 0.5 tsp grated fresh ginger
• 150g broccoli florets
• 150g bok choy, chopped
• 1 tsp sesame seeds (for garnish)

Instructions

1. Prep: Pat prawns very dry with paper towels. In a medium bowl, toss prawns with cornstarch until lightly coated. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to create the sauce.
2. Air Fry Prawns: Preheat air fryer to 200°C (390°F). Lightly spray the air fryer basket with oil. Arrange coated prawns in a single layer. Air fry for 6-8 minutes, flipping halfway, until pink and cooked through.
3. Sauté Greens: While prawns air fry, heat neutral oil in a large pan or wok over medium-high heat. Add broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Add bok choy and continue to stir-fry for another 2 minutes.
4. Combine & Glaze: Add the cooked prawns to the pan with the greens. Pour the prepared gochujang sauce over the prawns and greens. Toss gently to coat everything evenly, cooking for 1-2 minutes until the sauce slightly thickens and coats the ingredients.
5. Serve: Divide the glazed prawns and crispy greens between two plates.
6. Garnish: Sprinkle with sesame seeds.
7. Enjoy immediately for a burst of Korean-inspired flavor!