Korean-Style Sticky Prawns

Name: Korean-Style Sticky Prawns with Charred Corn Slaw & Gochujang Mayo
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; 200 g Peeled Prawns; 1 Celery; 1 packet Baby Spinach Leaves; 1 packet Korean Stir-Fry Sauce; 1 Carrot; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 sachet gochujang; 1 Spring Onion; 1 drizzle olive oil; 2 tbs Mayonnaise; 1 drizzle white wine vinegar

with Charred Corn Slaw & Gochujang Mayo

Recipe Development TeamUpdated on April 17, 2026

Get tasty recipes from just $6 per serving

Calories

388 kcal

Protein

18.1g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Crustaceans
Wheat
Gluten
Sesame
Soy
Eggs
Cashew
Almond
Eggs
Fish
Milk
May contain traces of allergens

Our eyes are wide open with anticipation for sticky and richly sauced prawns, it’s simply irresistible. In a bowl of charred corn slaw it's sure to make your jaw drop and don’t get us started on the gochujang mayo. In fact, let’s dive right in and enjoy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

200 g

Peeled Prawns

(Contains: Crustaceans; )

Celery

1 packet

Baby Spinach Leaves

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)

Carrot

Garlic

1 packet

Shredded Cabbage Mix

1 sachet

gochujang

(Contains: Wheat, Gluten, Soy; )

Spring Onion

Not included in your delivery

1 drizzle

olive oil

2 tbs

Mayonnaise

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1620 kJ

Calories388 kcal

Fat16.9 g

of which saturates2.2 g

Carbohydrate33.1 g

of which sugars25.4 g

Dietary Fibre5.8 g

Protein18.1 g

Sodium1780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. Thinly slice celery and spring onion. Drain sweetcorn. Roughly chop baby leaves. • In a medium bowl, combine prawns, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are popping out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Reduce the heat to medium, then add Korean stir-fry sauce and cook, stirring, until prawns is coated and sauce is heated through, 1 minute.

• Meanwhile, add slaw mix to the charred corn, along with celery, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine gochujang, mayonnaise and a dash of water. Season to taste.

• Divide charred corn slaw between bowls. • Top with Korean-style sticky prawns. • Drizzle with gochujang mayo and sprinkle spring onions to serve. Enjoy!