Gochujang Honey Shrimp

Ingredients

• 3 tablespoons (45 ml)gochujang
• 2 tablespoons (30 ml), or morehoney
• 2 tablespoons (30 ml)water
• ½ lemon, juicedlemon juice
• ¼ cup (about 30 g)cornflour
• 1 teaspoon (5 ml)garlic powder
• 1 teaspoon (5 ml)onion powder
• ½ teaspoon (about 3 g)salt
• ½ teaspoon (about 1 g)black pepper
• 2–3 tablespoons (30–45 ml)oil
• 1 lb (454 g)large prawns, peeled
• To taste, optionalsesame seeds
• To taste, optionalspring onions

Instructions

1. 1

   Mix the sauce

   Stir together the gochujang, honey, water and lemon juice, then set the sauce aside.

2. 2

   Season the coating

   Combine the garlic powder, onion powder, salt, pepper and cornflour.

3. 3

   Coat the prawns

   Toss the prawns in the seasoned cornflour mixture until they are coated all over.

4. 4

   Fry until crisp

   Heat the oil in a large frying pan over medium heat. When hot, arrange the prawns in a single layer, working in batches if needed to avoid crowding the pan. Fry for about 6–8 minutes, turning them halfway, until golden and crisp. Repeat with the remaining prawns.

5. 5

   Toss with sauce

   Wipe the pan clean and return the cooked prawns to it over low heat. Add the sauce and toss to coat. Cook for 2–3 minutes, then take the pan off the heat.

6. 6

   Add the garnish

   Finish with sesame seeds and sliced spring onions, if using.

What are gochujang honey prawns?

This is a quick pan-fried prawn dish built around gochujang, a Korean fermented chilli paste, balanced with honey and lemon. The recipe brings together sweet, savoury, spicy and tangy flavours in a glossy coating.

The combination is Asian-inspired rather than a traditional preparation. A seasoned cornflour coating gives the prawns a crisp surface, while adding the sauce at the end helps keep that contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 16g protein, 23g carbs, 8g fat.

The prawns provide most of the protein, while the honey and cornflour contribute much of the carbohydrate. Oil supplies most of the fat, with gochujang and seasoning contributing to the saltiness. Serve with vegetables and a measured portion of rice to make a balanced plate.

The sauce balance

Gochujang: it supplies the chilli heat and savoury depth, so taste the sauce before adding more honey. Different pastes vary in strength and saltiness.

Honey and lemon: honey softens the chilli’s edge, while lemon juice brings brightness. Add the extra honey gradually if you prefer a sweeter finish.

Getting an even coating

Dry prawns: pat them dry before coating so the cornflour clings rather than turning wet and patchy. Toss until each prawn has a light, even covering.

Seasoned cornflour: mix the powders, salt and pepper thoroughly before adding the prawns. That spreads the seasoning evenly across the batch.

Frying without steaming

Hot oil: let the oil heat over medium heat before adding the prawns. They should sizzle as they hit the pan; avoid raising the heat so much that the coating scorches.

Room in the pan: fry in a single layer and cook in batches when necessary. Crowded prawns release moisture and are more likely to soften than crisp.

How to judge doneness

Golden coating: turn the prawns halfway through the stated 6–8 minutes and look for an evenly crisp, golden surface. The exact time depends on their size and the pan.

Tender centre: prawns are ready when opaque through the centre and curled, but not tightly curled or rubbery. Once cooked, coat them with the sauce briefly rather than letting them simmer for a long time.

Serving ideas

Rice or noodles: serve the saucy prawns with steamed rice or noodles to catch the glaze. Add a simple green vegetable or salad for freshness.

Garnishes: sesame seeds add a nutty finish, and sliced spring onions bring a fresh, mild bite. Add them just before serving so they stay bright.

Recipe notes & tips

• Pat the prawns dry before tossing them in the cornflour mixture.
• Mix the sauce before frying so it is ready to add straight away.
• Use a wide frying pan and cook the prawns in batches if they do not fit in one layer.
• Turn the prawns once, halfway through cooking, to brown both sides.
• Taste the sauce and adjust the honey before it goes into the pan.
• Have the garnishes ready so you can serve the prawns as soon as they are coated.

Variations

• More heat: add a little extra gochujang to the sauce.
• Sweeter glaze: stir in more honey to taste before cooking the sauce.
• Extra citrus: add a little more lemon juice for a brighter finish.
• Sesame finish: scatter sesame seeds over the prawns just before serving.
• Fresh garnish: add sliced spring onions for a mild, savoury bite.

Common mistakes to avoid

• Wet prawns: pat them dry first so the cornflour forms a coating instead of clumping.
• Crowded pan: fry in batches so the prawns brown rather than steam.
• Oil not hot enough: wait until it is hot before adding the first batch.
• Uneven coating: mix the dry seasonings well, then toss the prawns until covered.
• Overcooking: check for an opaque centre and take the prawns off the heat once cooked.
• Sauce cooked too long: simmer for just 2–3 minutes, then remove the pan from the heat.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a frying pan until piping hot; the coating may be softer after storage.

Frequently asked questions