Pictorial: Chili Prawns!

Saewoo Gochujang Bokum
(prawn chili-sauce stir-fry)

ingredients

20 X black tiger prawn
4 X garlic clove (big ones, sliced)
1 X ginger (thumbsized, julienned)
1 CUP scallion white (thinly sliced)
1 CUP scallion green (roughly sliced)
1 CUP bean sprouts
1/5 CUP rice wine
2 CUP cooked rice
2-4 TBSP sesame oil (pressed from roasted seeds)
2 TBSP honey
2 TBSP chili flakes
1 TBSP anchovy sauce
1 TBSP rice wine vinegar
1 TBSP gochujang
2 TBSP roasted sesame
1 TSP mung bean paste

saute garlic slices and julienned ginger in some oil



add prawns and gently stir fry at medium to high heat



add the scallions' white once the prawns turned all pink and stir fry for a moment

add mixture of gochujang, rice wine, anchovy sauce, rice wine vinegar and sesame oil,
stir fry for a moment then add chili flakes, roasted sesame and scallions' green


add bean sprouts, season with honey when the scallions' green wilted a little and the sauce thickened



serve on a bed of rice, garnish with some more roasted sesame and a drizzle of sesame oil




kingsized version: