Volcanic Phoenix Fire Prawns

Instructions

1. 1

   Peel and devein the jumbo prawns, leaving the tails on for presentation. Pat them completely dry with paper towels.

   ~10 min
2. 2

   In a large bowl, combine the gochujang, sriracha, chili garlic sauce, finely minced fresh ginger, minced garlic, soy sauce, sesame oil, honey, and lime juice. Whisk until well combined to form the marinade.

   ~5 min
3. 3

   Add the dried prawns to the marinade and toss gently to ensure each prawn is evenly coated. Let marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.

   ~20 min
4. 4

   Finely slice the scallions and set aside for garnish. Toast the sesame seeds lightly in a dry pan until fragrant.

   ~3 min
5. 5

   Heat 3 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Carefully add the marinated prawns in a single layer, working in batches if necessary to avoid overcrowding.

   ~5 min
6. 6

   Sear the prawns for 1-2 minutes per side, until they are pink and cooked through, with slightly charred edges from the high heat. This rapid cooking is crucial to prevent them from becoming tough.

   ~2 min
7. 7

   Using a slotted spoon, transfer the cooked prawns to a serving plate. Drizzle any remaining marinade from the bowl over the prawns. Garnish with sliced scallions and toasted sesame seeds.

   ~2 min