Chilli Garlic Butter Prawns

Ingredients

• 1.5 kg raw peeled prawns
• 375 g green beans
• 2 carrots (Large; thinly sliced)
• 1 broccoli (Head)
• 25 g unsalted butter
• 1 garlic (Head; finely minced)
• 15 g ginger (Grated)
• 20 g gochugaru
• 15 g gochujang
• 50 g soy sauce
• 20 g rice vinegar
• 15 g stevia
• 5 g sesame oil
• 80 ml water
• 5 g black pepper (Cracked)
• 1 green onions (Sliced; source quantity is written as “1 sgreen onions”)
• sesame seeds (For garnish; amount not stated)
• 750 g cooked brown rice (150 g per serving)

Steps

1. 1

   Melt the butter in a pan over medium heat.

2. 2

   Add the minced garlic and grated ginger. Cook until fragrant.

3. 3

   Stir in the gochugaru and gochujang; cook for 30 seconds.

4. 4

   Add the soy sauce, rice vinegar, stevia, sesame oil, water, and cracked black pepper. Simmer for 2 minutes.

5. 5

   Cook the prawns over high heat for 2–3 minutes.

6. 6

   Divide the cooked brown rice evenly among five portions and portion the prawns over the rice. Garnish with the sliced green onions and sesame seeds.

Notes

The source lists green beans, carrots, and broccoli as ingredients but does not describe how or when to cook or serve them. The source gives no amount for sesame seeds. It also contains an ellipsis after the prawn ingredient, so any omitted ingredient details cannot be recovered. Reported nutrition per serving: 585 calories, 54 g protein, 45 g carbohydrates, and 13 g fat.

Nutrition per serving

• main
• meal prep
• Korean-inspired
• spicy
• high-protein
• seafood
• rice bowl